Carrot Ginger Soup

Tag: Soup
Origin: Great Britain

Ingredients (4 Servings)

  • 10 gr (1 tbsp) olive oil
  • ½ sweet onion, chopped
  • 15 gr (2 tsp) grated, peeled, fresh ginger
  • 1 clove (1 tsp) mince, fresh garlic
  • 1 lt water
  • 3 carrots chopped
  • 1 teaspoon ground turmeric
  • 120 ml coconut milk
  • 1 gr (1 tbsp) chopped, fresh coriander

Nutritional values (per serving)

Calories117 kcal
Fat9 g
Sodium45.0 mg
Carbohydrates9 g
Protein1 g
Phosphorus32 mg
Potassium230 mg


Heat the olive oil in a large saucepan, over medium heat. Sauté the onion, ginger and garlic until softened, about 3 minutes. Stir in the water, carrots and turmeric. Bring the soup to a boil, reduce the heat to low and simmer until the carrots are tender, about 20 minutes. Transfer the soup to a food processor or blender and process with the coconut milk until the soup is smooth. Return the soup to the pan and re-heat. Serve topped with coriander.