Easy Carrot ginger soup recipe

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.