Recipe: Carrot, Ginger and Coconut Soup
Food and Drink Glasgow Blog
Food and Drink Glasgow Blog
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  • 2 onions
  • 2 cloves of garlic
  • 800 g carrots
  • 2 tbsp peeled and finely chopped root ginger
  • 824 ml chicken or vegetable stock
  • 400 ml of coconut milk
  • 2 tbsp chopped coriander
  • 3 tbsp of sunflower oil into a large saucepan on a medium heat. Add the onions and garlic.Cover with a lid and sweat for until,the onions have softened.Add carrots and ginger, then cover again with the lid and cook, stirring occasionally, until the vegetables have softened.Pour in the stock and coconut milk, bring to the boil, then reduce the heat and simmer for two to three minutes.Remove from the heat and liquidise the soup.Place back on the hob and heat through again.Season with salt and pepper and serve with a sprinkling of fresh coriander.3.2.2885



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