Filter
Reset
Sort ByRelevance
Phuong
Carrot soup with ginger and coriander
Vegetarian soup with carrot, ginger, coconut milk and coriander.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cut the carrots into pieces. Chop the onion. Grate the ginger.
-
Heat the oil in a pan and gently fry the onion for about 2 minutes. Stir the ginger, cumin and curry through the onion.
-
Add the carrots, water and bouillon tablet and bring to the boil. Cook the carrots for 15-20 minutes until done.
-
Purée the soup with a hand blender or in a food processor. Season with salt and pepper. Stir the coconut milk through the soup.
-
Allow the soup to cool and let it cool in the refrigerator. Stir in the lime juice through the soup. Slice the coriander and sprinkle over the soup.
Blogs that might be interesting
-
20 minAppetizerpuff pastry, egg yolk, sunflower oil, shiitake, hazelnut, walnut, Red onion, mixed salad, lemon juice, White wine vinegar, mustard, mild olive oil,salad with shiitake and autumn leaves
-
20 minAppetizersmoked bacon, shallot, traditional olive oil, dry white wine, fresh cod fillet, capers, extra virgin olive oil,Tompouce Of Cod
-
45 minAppetizerpeeled tiger prawns, orange, olive oil with garlic flavor and chili pepper, medium dry sherry, Japanese soy sauce, cucumber, chives, watercress,cucumber carpaccio with marinated tiger prawns
-
25 minLunchmussel, onion, thyme, dried thyme, White wine, cider, white beer, butter, leeks, curry powder, flour, cooking cream, mustard, celeriac,mussel mustard soup
Nutrition
175Calories
Sodium22% DV525mg
Fat22% DV14g
Protein2% DV1g
Carbs3% DV9g
Fiber12% DV3g
Loved it