Spiced Carrot & Ginger Soup
Soupe Épicée Carotte-Gingembre
20 min · Easy · 180 kcal per serving
Ingredients
For one serving. Quantities scale with this. The nutrition panel stays per serving.
- Carrots(Carottes)500 gNot stocked
- Fresh ginger(Gingembre frais)20 gNot stocked
- Coconut milk(Lait de coco)150 mlIn store only
- Vegetable stock(Bouillon de légumes)500 mlIn the shopRAPUNZEL, Original Vegetable Stock Cube 84g
- Cumin(Cumin)1 tspIn store only
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Preparation
Step by step, from pantry to plate.
Peel the carrots and ginger, then cut the carrots into thin slices and grate or finely chop the ginger.
Put the carrots, ginger, cumin, and vegetable stock into a pot and bring to a boil.
Lower the heat and simmer until the carrots are very tender, about 15 to 20 minutes.
Blend the soup until smooth using a blender or immersion blender.
Stir in the coconut milk and season with salt and pepper if needed.
Warm the soup gently for a minute or two, then serve hot.
Good to know
For a smoother soup, blend it a little longer and add a splash of hot water if it feels too thick.
How these figures were worked out
Calculated from standard food composition tables for the raw ingredients as listed, before cooking. They are estimates of a recipe, not laboratory measurements of a finished dish.
Every figure here is for one serving at the quantities as written. The servings control changes the shopping quantities and leaves these figures alone.
These recipes are cooked in home kitchens, where the same boards, pans and utensils handle other foods. We cannot tell you what the dish you cook will contain. Read the label on every product you buy: the ingredient and allergen information on the pack is the authority, not this page.
No qualified reviewer has signed off these figures, so this page shows no vegan, gluten free or other dietary label. When one has, the labels return with their basis stated.
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