Carrot soup with ginger, chili, and coconut milk

Name: Carrot soup with ginger, chili, and coconut milk - stefania O.
Ingredients: 1 kg of medium; sized carrots; peeled 1 parsnip root; peeled 2 onions; peeled 1 small piece of celery; peeled 2 cloves of garlic 1 potato; peeled 10 cm ginger; peeled 250 ml coconut milk 1 teaspoon ground coriander 1/4 teaspoon ground cumin 1 small dried red chili (spicy); or to taste salt to taste 6 l water 1/2 bunch of parsley; finely chopped

Soups - Carrot soup with ginger, chili, and coconut milk by stefania O. - Recipia

Carrot soup with ginger, chili, and coconut milk: a warm hug in a bowl Total time: 50 minutes Preparation time: 10 minutes Cooking time: 40 minutes Servings: 6 Welcome to the world of flavors and vibrant colors! Today, I will guide you step by step in preparing a delicious soup, full of nutrients and enticing aromas: carrot soup with ginger, chili, and coconut milk. This recipe is not just a simple dish, but a true culinary experience, perfect for chilly days or to bring a touch of warmth to less inspired days. A bit of history Carrot soup with coconut milk and ginger is a recipe that blends culinary traditions from different corners of the world, based on simple and healthy ingredients. Carrots are one of the oldest cultivated vegetables, and ginger, with its anti-inflammatory properties, has been used for centuries in traditional medicine. Coconut milk, often associated with exotic dishes, adds a creamy taste and unique texture, transforming this soup into a delicacy. Necessary ingredients - 1 kg of medium-sized carrots, peeled - 1 parsnip root, peeled - 2 onions, peeled - 1 piece of celery, peeled - 2 garlic cloves - 1 potato, peeled - 10 cm of ginger, peeled - 250 ml of coconut milk - 1 teaspoon of ground coriander - 1/4 teaspoon of ground cumin - 1 small dried red chili (hot), or to taste - Salt to taste - 6 liters of water - 1/2 bunch of parsley, finely chopped Step by step: Cooking the soup 1. Preparing the ingredients: Start by peeling and cutting the carrots into large pieces, and the ginger into slices. These preparations are essential for even and quick cooking. Take your time! A careful cut will ensure a pleasant texture of the soup. 2. Boiling the vegetables: In a large pot (about 6 liters), add the 6 liters of water and the prepared vegetables: carrots, parsnip, onion, celery, garlic, potato, and ginger. Place the pot over medium heat and bring the water to a boil. Cover the pot with a lid to speed up the process. 3. Cooking the vegetables: Let the vegetables boil for about 30-40 minutes or until they become very soft. It's time to enjoy the aroma spreading throughout the kitchen! 4. Removing the vegetables: Once the vegetables are cooked, remove the parsnip, onion, and celery. These will give the soup a flavor base, but they do not need to be pureed, as we want a creamy and uniform texture. 5. Vegetable puree: Use an immersion blender to puree the cooked carrots, potato, and ginger. Make sure to achieve a smooth consistency. If you don't have an immersion blender, you can use a regular blender, but be careful not to burn yourself with the hot liquid! 6. Seasoning the soup: Add the coriander, cumin, chili, and salt to taste. Blend again to combine the flavors. These spices not only add an intense taste but also provide important nutritional benefits. 7. Adding the coconut milk: Pour the coconut milk into the vegetable mixture and mix well. Place the pot back on the heat and bring to a boil. The coconut milk will add delicious creaminess to your soup, turning it into a real delight. 8. Finishing and serving: Finally, add the chopped parsley and adjust the salt. The soup can be served hot, but also cold, having a denser texture when chilled. If you prefer a thinner soup, you can add a little water or additional coconut milk. Serving suggestions This soup pairs perfectly with crunchy bread croutons or a slice of toasted bread. You can also add a spoonful of Greek yogurt on top for an extra touch of creaminess and freshness. Recipe variations If you want to experiment, you can add other vegetables like broccoli or zucchini. Additionally, replacing coconut milk with almond milk or cream can provide a different, but equally tasty, note! Frequently asked questions 1. Can the soup be frozen? Yes, the soup can be frozen. Make sure to let it cool completely before placing it in airtight containers. 2. Is this soup vegetarian? Absolutely! All ingredients are plant-based, making this soup perfect for vegans and vegetarians. 3. How spicy is this soup? The spiciness level can be adjusted based on the amount of chili you add. Start with a little and add more to taste. Nutritional benefits Carrots are an excellent source of beta-carotene, which is essential for eye health. Ginger provides anti-inflammatory effects, and coconut milk brings healthy fats that improve digestion. This soup is not only delicious but also packed with nutrients! Estimated calories A serving of soup contains approximately 150-200 calories, depending on the amount of coconut milk used and additional ingredients. This carrot soup with ginger, chili, and coconut milk is more than just a simple recipe; it is an explosion of flavors and colors that will entice you to return to it again and again. So, put on your apron, prepare your ingredients, and let’s enjoy this healthy delicacy together!

Ingredients

1 kg of medium
sized carrots
peeled 1 parsnip root
peeled 2 onions
peeled 1 small piece of celery
peeled 2 cloves of garlic 1 potato
peeled 10 cm ginger
peeled 250 ml coconut milk 1 teaspoon ground coriander 1/4 teaspoon ground cumin 1 small dried red chili (spicy)
or to taste salt to taste 6 l water 1/2 bunch of parsley
finely chopped

Carrot soup with ginger, chili, and coconut milk

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