Make your own homemade carrot-ginger soup with this recipe using baby carrots, fresh ginger, coconut milk, and chicken stock.
12.3.15 I used whole organic carrots cut into chunks and steamed them rather than boiling. The ginger gives this a subtle kick, and once blended, the soup's texture is creamy and smooth. Husband wasn't WOWSA about it, but I liked it a lot. Really different, and really good
Read More 12.3.15 I used whole organic carrots cut into chunks and steamed them rather than boiling. The ginger gives this a subtle kick, and once blended, the soup's texture is creamy and smooth. Husband wasn't WOWSA about it, but I liked it a lot. Really different, and really good
This is a nice fresh tasting soup with a subtle ginger kick. I used organic purple carrots instead of baby carrots and vegetable broth. The result is a sweet yet spicy flavour and absolutely no coconut milk taste at all. A definite addition to your soup favourites folder. Thank you for the recipe.
I add a tablespoon of cumin and turmeric while doubling the batch and it is exceptional!!
This is a delicious soup, nearly addictive! I increased the ginger by about another half inch and replaced the two cups of water with an extra cup of chicken stick. It’s a keeper!
