Quick Carrot and Coconut Soup

by Editorial Staff

Summary

Prep Time	10 mins
Cook Time	15 mins
Total Time	25 mins
Course	Soup
Cuisine	European
Servings (Default: 2)

Ingredients

1 kg carrot (s)
1 piece (s) ginger, (approx. 2 cm)
2 teaspoons vegetable oil
700 ml vegetable stock, (3 teaspoons instant powder)
2 teaspoons peanuts, chopped
120 ml coconut milk
some salt and pepper

Instructions

Peel the carrots and ginger. Slice the carrots, chop the ginger. Put both in a saucepan and pour the broth on top (I always boil water in the kettle for the broth, then pour it into a measuring cup, add the stocking powder, stir, done and that over the vegetables). Cook in a closed pot for 15 minutes.
Then puree the soup with a hand blender, add coconut milk and season with salt & pepper. Sprinkle with chopped peanuts and serve.
This is the first carrot soup of its kind that I have cooked so far and I find it very simple and super delicious and for us it was enough as a main course with a roll for 2 people. If you count WW-PP, you can count towards 5 PP per serving.

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.