Carrot Ginger Coconut Soup

5 Reviews
ADD YOUR REVIEW
Prep Time
10 Mins
Cook Time
35 Mins
Yield
Makes 12 servings (serving size: about 1 1/4 cups)
By Jesús González of Rancho La Puerta and Jesús González of Rancho La Puerta
January 2008
RECIPE BY Health

This is a spicy-sweet warming soup for a cold day. And since soup helps you feel full and eat less, this recipe is a great start to any meal.

Ingredients

  • 12 cups low-sodium vegetable broth
  • 1 teaspoon olive oil
  • 1 small chopped onion
  • 1 garlic clove, minced
  • 1 teaspoon minced peeled fresh ginger
  • 1 medium chopped red potato
  • 8 chopped carrots
  • 1 cup coconut milk
  • 1 small chopped red bell pepper
  • 1/2 teaspoon white pepper
  • 1/2 cup cubed apple or pear (optional)

Nutritional Information

  • Calories 97
  • Fat 5g
  • Satfat 4g
  • Monofat 0.0g
  • Polyfat 0.0g
  • Protein 1g
  • Carbohydrate 14g
  • Fiber 2g
  • Cholesterol 0.0mg
  • Iron 1mg
  • Sodium 363mg
  • Calcium 22mg

How to Make It

Step 1

Cook broth in a large, heavy saucepan, reducing it by half to concentrate flavors.

Step 2

Heat oil in a medium sauté pan. Add onion and garlic; sauté 3 to 5 minutes, or until onion is translucent.

Step 3

Add ginger, potato, and carrot; cover and cook 5 minutes, stirring occasionally. Add coconut milk and bell pepper; cover and cook 5 more minutes. Add reduced broth to vegetable mixture; season with pepper. Cover and cook until all vegetables are tender.

Step 4

In blender or food processor, puree soup in small batches until smooth. Adjust seasonings.

Step 5

Serve in warm soup bowls. Garnish with apple or pear cubes, if desired.

Step 6

Variation: Garnish with a combination of scallions and chopped fresh parsley or cilantro.

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Ratings & Reviews

LauraGrega's Review

sfierce
October 18, 2013
Wonderful! Great flavor and consistency. I did make a few additions. I added a little extra ginger for a bit more kick, and because my carrots were not overly sweet or flavorful I added a table spoon of brown sugar, and a spoonful of honey - yum!

CarolineTour's Review

cts1950
August 20, 2013
Used chicken stock (6 cups only but did not reduce it). Added more ginger, more garlic, some lemon juice, a little sugar and salt to taste. Added more coconut milk. Did not sautéed the veggies, just boiled everything in the broth. Served with cubed apples and cilantro. Very Yummy!

jeaniniebeanie's Review

CarolineTour
January 21, 2012
The taste of this soup is delicious. I actually make me go "wow" when I first tasted it. It's a little runny for my taste though. I would add some more potato or a little less broth maybe.

sfierce's Review

jeaniniebeanie
March 21, 2011
i had this soup once at a restruant and wanted to try to make it for myself. i used more ginger, 2 potatoes (for thickness) and alot of coconut milk. and less broth. i also added a bit of cyenne red pepper for a kick but evened it out with sugar. the sugar really brought out the coconut milk. (: loved it!

cts1950's Review

LauraGrega
March 07, 2009
I made a couple of changes, but this soup was really good. I added a bit more garlic, ginger, coconut milk and added a splash of lime juice in addition to using chicken broth instead of vegetable. Takes a little longer to cook than written, but yum! I will make it again.