Ginger Carrot Soup Recipe
A sweet winter soup with just a hint of heat: it's perfect to warm up with whenever you need something tasty.
Servings 4 people
Calories 190kcal
Cost 10
Ingredients
- 8 carrots peeled and roughly chopped
- 2 small zucchini peeled and roughly chopped
- 1 small onion diced
- 1 apple peeled and roughly chopped
- 2 tbsp. fresh ginger minced
- 1 tsp. turmeric
- Pinch of cinnamon
- 4 cups chicken or vegetable stock
- 1 cup coconut milk optional
- Cooking fat
- Sea salt and freshly ground black pepper
Instructions
- Melt some cooking fat in a saucepan placed over medium-high heat.Cooking fat
- Add the ginger and the onion and cook until fragrant, about 4 minutes.2 tbsp. fresh ginger, 1 small onion
- Add all the remaining vegetables, the apple, and the spices. Give everything a good stir, and cook until the carrots are soft.8 carrots, 2 small zucchini, 1 apple, 1 tsp. turmeric, Pinch of cinnamon
- Pour in the stock and bring to a boil lower the heat and let everything simmer for 25 to 30 minutes.4 cups chicken or vegetable stock
- Puree the soup using an immersion blender or in batches using a blender.
- Pour in the coconut milk, season to taste, and serve warm.1 cup coconut milk, Sea salt and freshly ground black pepper
Nutrition
Calories: 190kcal | Carbohydrates: 20g | Protein: 3g | Fat: 13g | Saturated Fat: 11g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 973mg | Potassium: 547mg | Fiber: 3g | Sugar: 11g | Vitamin A: 3480IU | Vitamin C: 23mg | Calcium: 42mg | Iron: 3mg