Ginger-carrots soup for the winter season

December 22, 2016

Today I present you a soup recipe with sharp ginger-spice. It is beautifully colorfull and fits perfectly into the cold season. The talk is of a ginger-carrot soup.


-4 carrots (about 300 g)

-1 piece of ginger (approx. 25 g)

-2 small onions or shallots

-1 tbsp olive oil

-500 ml vegetable broth

-½ lemon Salt and pepper to taste

-100 ml Coconut milk from the can


Preparation Ginger-carrot soup:

Peel the carrots and cut into pieces. Peel Ginger and cut it into small pieces. Peel Shallot and cut into fine cubes. Heat olive oil in a pan. Season the carrots, ginger and shallots in medium heat. Fill up with the vegetable broth. Cook at medium heat for 25 minutes. When all the ingredients are cooked, mix the soup with a bar mixer very finely. Press the lemon. Season the soup with salt, pepper and the lemon juice. If desired, the soup can be refined with coconut milk.

As you may have noticed, I am generally a huge soup fan. For more inspiration, take a look at these recipes: marron soup with caramelised pomegranate kernels, bright pea soup and pumpkin soup with roasted chick peas.

Ingwer-Möhrensuppe Ingwer-Möhrensuppe Ingwer-Möhrensuppe

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