Carrot ginger soup with a touch of coconut!! .
🇪🇦 Receta en español en los comentarios!
To be honest, I’ve never been a fan of soups in my life. As a child I ran away from them, I couldn’t understand how if we’re at temperatures above 30°C it was a great idea to have soup.
All this change when I try this carrot, ginger, and curry soup, it’s magically refreshing, with a touch of lemon and ginger that makes it perfect for any season.
2 garlic cloves (minced)
1 tsp curry powder
1 tsp turmeric powder
1 tsp chili powder
1 tsp minced ginger
A pinch of salt and fresh ground pepper
6 carrots (peeled and diced)
4 cups of vegetable broth
1 lemon (juice)
Coconut milk and spring onions for decoration.
In a hot pot with a little oil, cook the onions, garlic, and ginger, for about 5 min. Add curry, turmeric, and chili powder, salt, and pepper.
Add the carrots, with the 4 cups of vegetable broth.
When it starts boiling, lower the temperature and cover, cooking until the carrots are cooked and soft.
Blend the soup until it has a homogeneous consistency.
Top it with coconut milk and spring onions.
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