Hawaiian Coconut Ginger Carrot Soup

Summary

Ingredients

• 1 kg carrot (s), peeled, cut into thin wedges
• 1 onion (s), finely chopped
• 1 piece (s) ginger, the size a thumb or larger
• 4 medium batat (s), (sweet potatoes, normal potatoes do the same)
• 1 can coconut milk
• 0.5 liter ½ vegetable stock
• 2 tablespoon lime juice
• 1 tablespoon honey
• salt and pepper
• 1 bunch coriander greens

Print Recipe Pin Recipe

Instructions

1. Onions in a little oil at medium. Steam the heat for 5 minutes. Add the carrots and ginger, steam for another 5 minutes. Then add the vegetable stock and the peeled, diced potatoes and cook until the vegetables are soft (approx. 25 minutes). Let cool down. Puree the vegetable soup with the hand blender. Then add coconut milk, lime juice and honey and only warm up slightly. Season to taste with salt and pepper. Sprinkle with chopped coriander leaves before serving.
2. If the soup is too thick, it can be diluted with vegetable stock.