Soups

Carrot Soup with Ginger, Coconut Milk and Curry

by Editorial Staff

Summary

Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Soup
Cuisine European
Servings (Default: 2)

Ingredients

  • 3 shallot (s)
  • 1 cm ginger
  • some oil
  • 800 g carrot (s)
  • 700 ml vegetable stock
  • 200 ml coconut milk
  • salt and pepper
  • Chili powder
  • curry
  • turmeric
Carrot Soup with Ginger, Coconut Milk and Curry
Carrot Soup with Ginger, Coconut Milk and Curry

Instructions

  1. Peel and finely chop the shallots and ginger. Cut the carrots into small pieces.
  2. Sauté shallots and ginger in a little oil in a saucepan, then add the carrots and sauté briefly. Add the vegetable stock and bring to the boil. Simmer over medium heat for 20 minutes.
  3. Then add the coconut milk and finely puree the soup. Season with pepper, chilli, salt, curry and turmeric and serve.
Editorial Staff

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.

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