With this cold Nairobi weather, there is nothing that will slurp like a hot carrot ginger soup.
The soup is warm, hearty and packed with spicy ginger and creamy coconut.
- 10 carrots, peeled and chopped
- Vegetable oil
- 1 large onion, diced
- 3 cloves of garlic, minced or pressed
- 2 tablespoons grated fresh or frozen ginger
- Salt and pepper to taste
- 4-5 cups vegetable or chicken stock
- 1 cup coconut milk (or heavy cream)
- Greek yogurt or coconut yogurt for garnish
Preparation
Step 1
Using a large pot over medium heat and add the vegetable oil and cook the carrots, onions and garlic.
Step 2
Grate some ginger over the mixture and stir. Add in a pinch of salt and pepper and add the vegetable stock. Cover and simmer until soft.
Step 3
Remove it from the heat and puree using a blender while it's hot. This will help give you a nice smooth texture
Step 4
Return the puree to the sufuria and add the can of coconut milk (or milk/cream of your choice).
Step 5
Combine the mixture, then add more salt and pepper, to your taste.
Step 6
Ladle the soup into bowls and serve with a dollop of sour cream, Greek yogurt, coconut yogurt or a swirl of cream (or coconut cream).
Enjoy with bread, naan, or serve as appetizer.
