Carrot soup with ginger and coconut milk
I have a thing for cute vegetables. For the bright and vibrant ones of course, but also for the uglier ones on the market. The dull-coloured, bumpy and lumpy ones, of which I almost feel they’re a bit shy, quietly waiting for a customer to take them home. They almost had me feeling bad for taking home this bunch of wild ones.
These beautiful carrots, traveling in packs, with big hair and an undoubtedly matching attitude. You can almost envision them bullying the rest of the vegetable aisle!
They do make a pretty picture, don’t they? So pretty, I’ve entered the RAW Foodphoto Challenge by Simone’s Kitchen. Focusing on the product before cooking or baking it is a nice change, and makes for a lot of new photo opportunities. Like capturing the beauty of a bunch of carrots.
But as all things come to an end, so did these carrots with their wild haircuts. They ended up in my soup. Well, what can I say, there are worse ways to go I guess!
Carrots were the basis of this warming winter soup, with the spicy kick of fresh ginger and the velvety touch of coconut milk. Very easy to make and you’ll be sure to get in a good quantity of vitamin A!
- 700 gr (4 + ⅔ cups) of carrots, peeled and cut in big pieces
- 5 cm (2 inches) of fresh ginger, peeled and sliced
- 1 tsp of curry powder
- 1 tsp of ground coriander seeds (ketoembar)
- 1 vegetable bouillon cube*
- 750 ml (3 + ¼ cups) of water
- 250 ml (1 cup) of coconut milk
- Put all the ingredients EXCEPT the coconut milk in a pan
- Put it on the stove and bring to a boil
- Turn down the heat and let simmer for 20 minutes, until the carrots are soft
- Blend until you have a smooth mixture
- Add the coconut milk and season with salt & pepper