Carrot soup cream with coconut milk is a dietetic cream soup. How to make carrot cream soup? Discover a simple recipe for carrot soup cream with ginger!
Carrot cream soup with coconut milk is a simple, quick-to-prepare, and above all, delicious carrot dish. Carrots are a great source of vitamins C, E, K, B vitamins and minerals including potassium, calcium, phosphorus, sodium and magnesium.
Carrot cream soup with coconut milk is probably the most aromatic version of carrot cream…
The chilli pepper I used in this cream was surprisingly spicy (the spiciness of chili peppers varies, so I usually check their taste before adding them to dishes). I didn’t add too much, but the soup turned out quite spicy… After adding coconut milk, the flavors combined perfectly, and the cream turned out ideal, slightly spicy. If you like very spicy meals – add more chili pepper.
If you prefer milder carrot cream soups – check out the recipe for carrot soup cream with yogurt.
How to make carrot soup cream with coconut milk? Discover a simple recipe for carrot cream with coconut milk!
Preparation time: 20 min
Calories: 470
Protein: 7 g
Carbohydrates: 35 g
Fats: 42 g
Ingredients for carrot soup cream with coconut milk:
- Carrots 3 medium pieces (300 g)
- Coconut milk (coconut cream) 1/2 cup (150 g)
- Onion 1 small piece (30 g)
- Red chili pepper 1/2 small piece (10 g)
- Ginger about a 2 cm piece (10 g)
- Coconut oil 1 teaspoon (5 g)
- Curry
- Salt
- Pepper
- Water
Preparation of carrot soup cream with coconut milk:
Step 1: Wash the carrots, peel and cut them into smaller pieces (about 2 cm).
Step 2: Peel and finely chop the onion. Peel and grate the ginger. Wash, dry, and finely chop the chili pepper (adjust the amount to your taste preferences). Heat the oil in a pot. After a while, add the onion. Fry for a few minutes, stirring frequently. Then add the chili and ginger. Season with curry. Fry for a moment, stirring constantly.
Step 3: Then put the chopped carrots in the pot and pour enough water to cover about 3/4 of the contents of the pot. Stew over low heat until soft, about 10-15 minutes. If needed, add a little water or pour off the excess just before blending. When the carrots are soft, blend everything with a hand blender. If you think the soup is too thick, add some water and stir. Taste and season with salt and pepper as desired.
Step 4: Add the coconut milk and mix well or blend again.
Step 5: Serve on a plate.
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