0 from 27 votes
Recipe for Carrot, Ginger and Coconut Soup
Fresh garlic and ginger, sweet chili and coconut milk give this soup slight Asian overtones. Add carrots, potatoes and chicken stock to round out the soup.
Prep Time
20 mins
Cook Time
2 hrs
Total Time
2 hrs 20 mins
Servings: 12
Calories: 154 kcal
Course:
Main Course , Appetizer , Soup
Cuisine:
Asian , American
Ingredients
- 2 lbs fresh carrots
- 3.5 pints stock (56 oz)
- 2 medium fresh potatoes (about 9 oz)
- 1 oz fresh ginger
- 8 cloves fresh garlic
- 13.5 oz coconut milk (standard quantity for a can of coconut milk)
- 3 tbsp Sweet chili sauce
- ½ tsp salt (or 2 tsp soy sauce)
Instructions
- Gently scrub freshly picked or store bought organic carrots. If using regular store bought carrots, then I recommend peeling them.
- Peel potatoes using a vegetable peeler.
- Garlic cloves need their outer layer of skin removed.
- Peel ginger using a teaspoon to essentially 'tear' the skin off it. This is the preferable method as it does not remove any ginger flesh. If you have an older ginger root, then use a vegetable peeler.
- Slice or chop these 4 vegetables. The perfect slicing and dicing of vegetables is not required as the soup will be pureed.
- Add the chopped / sliced vegetables, stock, and sweet chili sauce into the Instant Pot container insert. Do not add the coconut milk at this stage. Add soy sauce or salt.
- Slow cook the Carrot, Ginger, and Coconut Soup in the Instant Pot for 2 hours or pressure cook for 30 minutes.
- Once the ingredients have cooked, add coconut milk and blend using a stick blender. Check the salt level and add more if needed.
- When ready to serve the soup, consider garnishing it with fried carrot slices (slices of raw carrot, brushed with oil and air fried for 5 minutes,) dots of chili sauce and / or coconut milk, coconut flakes and carrot leaves.
Cup of Yum
Notes
- This recipe yields approximately:
- 12 x 8oz cups of soup.
- 8 x 12oz bowls of soup
- 20 x 5oz espresso cups of soup
- Stock can be vegetable (use this recipe for low cost vegetable stock) to ensure the entire soup is vegan. Alternatively, use chicken stock or bone broth if preferred.
Nutrition Information
Serving
8oz
Calories
154kcal
(8%)
Carbohydrates
18g
(6%)
Protein
7g
(14%)
Fat
7g
(11%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
0.2g
Monounsaturated Fat
0.3g
Sodium
251mg
(10%)
Potassium
479mg
(14%)
Fiber
3g
(12%)
Sugar
6g
(12%)
Vitamin A
12630IU
(253%)
Vitamin C
13mg
(14%)
Calcium
39mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 154
% Daily Value*
| Serving | 8oz | |
| Calories | 154kcal | 8% |
| Carbohydrates | 18g | 6% |
| Protein | 7g | 14% |
| Fat | 7g | 11% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 0.3g | 2% |
| Sodium | 251mg | 10% |
| Potassium | 479mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 12630IU | 253% |
| Vitamin C | 13mg | 14% |
| Calcium | 39mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.