Carrot soup is one of my go-to dishes during the work week. It’s super easy to make and seriously delicious.
This recipe with ginger, lemon juice and chili is my favourite one. It’s sweet and fresh with a hint of chili which I love!

Ingredients (4 portions)

  • 8 carrots
  • 1 garlic clove
  • 1 onion
  • 1 tsp chili flakes
  • 7 dl vegetable stock
  • 2 dl coconut milk
  • 5 cm ginger
  • 2 tbsp lemon juice
  • Olive oil
  • Salt
  • Black pepper

How to:

  1. Peel the carrots and chop them into small chunks. Chop the garlic and onion into smaller pieces.
  2. Heat the oil in a large pot and fry the garlic, onion and chili flakes for a few minutes.
  3. Add the carrot chunks and the vegetable stock and bring to a boil. Lower the heat and let it boil for about 10 minutes or until the carrots have softened.
  4. Add the coconut milk and the lemon juice. Grate the ginger and add it to the pot.
  5. Mix everything into a smooth soup using a stick blender. Taste and season with salt and pepper. Done! Serve with pumpkin seeds and a vegan crème fraîche, if you like!

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