Carrot soup with ginger, coconut milk and orange

In my household we eat vegetarian food every week. We don’t think now-we-have-to-eat-vegetarian-food. We do that because we want (environmental friendly) and because we believe the food taste delicious. This is just one of the soup I often prepare. Soup is a dish you can variate after your own taste preferences. The sweet carrot is perfect mixed with the spice ginger, creamy coconut milk and the special taste from the orange.

Ingredients (4 pers): 

  • 1.5 lb carrots
  •  3 garlic cloves
  •  1 onion
  • 1 fennel
  •  1 inches ginger
  •  1 red chilli
  •  1 tbs curry
  •  1 tsp ground cumin
  • 2 1/2 cups water
  • 2 vegetable bullion cubes
  • 1 coconut milk
  • 1 orange (juice)

Start with peeling and cutting the carrots in smaller pieces. Then peel and cut the garlic cloves, ginger, onion, fennel and chilli in small pieces. Heat a frying pan with olive oil and start with frying the onion and garlic together until the onion gets a transparent color. Add the ginger, fennel, chilli and let it heat for a couple of minutes. Add the carrot pieces, curry and cumin and let it fry. Then add the water and the bullion cubes and let everything boil until the carrot pieces are soften.

Take the frying pan from the heat. Mix the soup together with a hand blender until the soup has the texture you wish. The longer you blend, the smoother the soup gets. Add the coconut milk into the soup and the juice from one orange.

Place the frying pan back on the heat and let it slowly boil for further 10 minutes. Serve you soup with some garnish. I garnished with garden cress, chilli and some olive oil. To that we also ate my simple dinner bread buns.

Smaklig måltid!


The plate comes from Royal Copenhagen and the table mat from Svenskt Tenn.

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