Cream of Carrot and Ginger

Creamy carrot soup with a hint of ginger and coconut milk. Comforting, anti-inflammatory and fully vegan.

Ingredients

• 4 pieces large carrots
• 300 ml coconut milk
• 1 liter vegetable broth
• 20 grams fresh ginger
• 1 piece onion
• 4 cloves garlic
• 1 teaspoon turmeric
• 1 tablespoons olive oil
• 1 to taste salt, pepper, and cumin
• 2 tablespoons pumpkin seeds (for serving)

Directions

1. Prepare the mise en place: chopped carrots, onion in brunoise, finely grated garlic and ginger.
2. In a saucepan with oil, sauté the onion, garlic, and ginger for 5 minutes until fragrant.
3. Add the carrot and turmeric; sauté for 3 minutes to lightly caramelize the natural sugars.
4. Cover with vegetable stock and cook over medium heat for 20 minutes or until the carrot reaches optimal tenderness.
5. Process the mixture in a high-speed blender until a silky and homogeneous texture is achieved.
6. Return to heat, incorporate the coconut milk, adjust seasoning with salt and pepper, and reduce over low heat for 5 minutes.
7. Serve 300 ml portions and garnish with toasted pumpkin seeds.

In the app this step-by-step adapts to your level (beginner, intermediate or advanced) and the chef answers your questions while you cook.

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