Creamy Carrot & Coconut Soup with Lime and Ginger video

Ingredients (approx. 3–4 servings):

• 1 pack (450 g) blanched carrots – 1×1 cm cubes
• 1 small onion, finely chopped
• 1 tbsp olive oil (or clarified butter)
• 1–2 cm fresh ginger, grated
• 400 ml coconut milk (1 can)
• 400–500 ml vegetable stock (or water + stock cube)
• Juice of ½ lime (or to taste)
• Salt to taste
• Optional: a pinch of curry powder, chili, or ground coriander

Method:

1. Gently sauté the onion in oil until translucent.
2. Add the grated ginger and sauté for about 30 seconds until fragrant.
3. Add the carrot cubes and stir well so everything is evenly coated. There’s no need to rinse the carrots — they are already thoroughly washed during production.
4. Pour in the coconut milk and vegetable stock.
5. Bring to a boil, then simmer gently for about 10–15 minutes, until the carrots are completely soft.
6. Blend until smooth using an immersion blender.
7. Season with salt and lime juice — this enhances the natural sweetness of the carrots and adds freshness.
8. Optionally, add a pinch of curry, chili, or coriander for an exotic touch.

For garnish:

• A drizzle of coconut milk
• Toasted sesame seeds
• Fresh coriander or parsley

Serving suggestions:

• As a light lunch with fresh bread
• As a stylish starter for an Asian-inspired dinner

An unconventional, silky, and refreshing take on a classic carrot soup.