5 INGREDIENTS • 4 STEPS • 1HR 10MINS

Carrot, Ginger & Coconut Milk Soup

Name: Carrot, Ginger & Coconut Milk Soup
Total time: PT4200.0S
Yield: 4
Ingredients: 1/2 Sweet Onion; 2 ounce Fresh Ginger; 1 pound Baby Carrots; 32 fluid ounce Chicken Stock; 14 fluid ounce Coconut Milk

Recipe

5.0

1 rating

Whipped up a little Carrot Ginger Coconut Milk Soup to go with last night’s Pork Bahn Mi. It’s really simple and just comes out with such a great texture, amazing flavor and invitingly bright color. You’ve really got to try it.

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Carrot, Ginger & Coconut Milk Soup

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The Optimalist Kitchen

Maximum taste, minimum toil

Whipped up a little Carrot Ginger Coconut Milk Soup to go with last night’s Pork Bahn Mi. It’s really simple and just comes out with such a great texture, amazing flavor and invitingly bright color. You’ve really got to try it.

1HR 10MINS

Total Time

$1.51

Cost Per Serving

Ingredients

Servings

4

us / metric

1/2

Sweet Onion, diced

2/3 cup

Fresh Ginger, peeled, sliced

3 1/2 cups

Baby Carrots

32 fl oz

Chicken Stock

14 fl oz

Coconut Milk

Nutrition Per Serving

VIEW ALL

Calories

302

Fat

22.5 g

Protein

9.9 g

Carbs

19.3 g

Add to plan

Carrot, Ginger & Coconut Milk Soup

Save

The Optimalist Kitchen

Maximum taste, minimum toil

Cooking InstructionsHide images

step 1

In a soup pot, sweat Sweet Onion (1/2) and Fresh Ginger (2/3 cup) until the onion is translucent, about three to five minutes. Add the Baby Carrots (3 1/2 cups) and cook a few minutes more.

step 2

Add the Chicken Stock (32 fl oz), bring to a boil, skim, reduce heat, cover and cook at a simmer for about forty five minutes.

step 3

Add Coconut Milk (14 fl oz), bring back to a boil, lower heat and simmer another ten minutes.

step 4

Turn off the heat and let cool a bit. When soup is cool enough to handle puree in a blender till smooth and creamy. That's it. Enjoy!