Saturday, November 15, 2014

Carrot Soup with Ginger and Coconut Milk

2 tbsp coconut oil
1 yellow onion, chopped
4 garlic cloves, minced
1 tbsp freshly grated ginger
1 tbsp powdered ginger
1 tsp curry powder
dash of salt and pepper
4 large carrots, chopped
3 chayotes, chopped
1 can of coconut milk
1 cup water
2 tbsp lemon juice
cilantro and/or mint leaves

Heat coconut oil over low heat. Add onion, cook until translucent and then add garlic, ginger and spices. Stir, cook for a few minutes, add the carrots, chayotes, coconut milk and a cup of water. Bring to a boil. Simmer for at least 15 minutes, until veggies are tender. Mix it with a blender. After well blend, add the lemon juice and garnish with what's left of coconut milk and cilantro and/or mint leaves. Yogurt is also a good idea, in case there is no coconut milk left in the can.

Exotic yet Christmassy, that's how I describe its flavour. A very comforting soup, in which I can add some chicken broth - vegetable broth is also a good option. After all, it's a vegan soup and next time I might include sweet potatoes or pumpkin in it. Quite simple and easy to make, simultaneously yummy and healthy... Are you in?


  1. Sounds delicious and quite easy to make - which is a must for me!

  2. Parece delicioso, tenho que experimentar :)

  3. Gostei da leveza da sopa e do sabor a gengibre.

  4. Carrot & corriander is my faaaaaave!! I love the sound of those films in your recent posts! I've got my eyes set on The Babadook! xx

  5. Agrada-me a ideia, mas cheira-me que cá em casa seria a única a gstar looool

  6. E come-se acompanhado de cenouras cruas? ahahahaha

  7. "exotic yet christmasy" is a great flavor. This is definitely that time of year where all I want to do is be cozy and eat soup!

    rae of love from berlin

  8. Adoro sopas assim! Mal posso esperar para começar a fazê-las! :)

  9. ando a descobrir o leite de coco e isto deu-me um bocado de água na boca, damn