Carrot, Ginger and Coconut Soup

carrot, ginger and coconut soup

4 servings


  • 500 g carrots
  • 200 g parsnip
  • 3 shallots
  • 2 garlic cloves
  • 1 red chili
  • 3 tbsp olive oil
  • 2 tbsp ginger, grated
  • 1 piece turmeric root (about 7 cm), grated
  • 1 litre water
  • 2 tbsp vegetable fond or 1 vegetable bouillon cube
  • salt
  • pepper
  • 250 ml coconut milk
  • 1 tbsp lemon juice



  1. Peel and chop the carrot, parsnip, and mince the garlic, and chili (remove the seeds first).
  2. Sizzle the root vegetables, shallots, garlic, and chili in a Dutch oven for about 5 minutes until the shallots have softened.
  3. Scrape the ginger and turmeric with a teaspoon and grate. Add the ginger, turmeric, and water to the Dutch oven and bring to a simmer.
  4. Add the fond/bullion and season with salt and pepper. Let it simmer for about 20 minutes.
  5. Mix the soup in a mixer. Stir in the coconut milk and taste with lime juice.
  6. Serve in bowls with drizzled olive oil, root vegetable chips, and bread.

the ingredients

sizzling vegetables in an enameled cast iron dutch oven

simmering the soup

enameled cast iron dutch oven

carrot, ginger and coconut soup topped with root vegetable chips

Carrot, Ginger and Coconut Soup served vertical


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