Ginger Carrot Soup

Total Time : 30 minutes | Prep Time : 10 minutes | Servings : 4 people


12 Carrots chopped
1 small onion minced
4 cloves garlic minced
1” ginger grated
1” turmeric grated
2 cups vegetable stock
1/2 cup coconut milk
Salt to taste
Pepper to taste
Pinch saffron
Dash chili sauce
Juice of 1/2 lemon


  1. In a medium saucepan, heat 2 tbsp. of olive oil and sauté the onions until translucent.
  2. Add the minced garlic, ginger and turmeric and sauté for a few minutes more. Add the carrots and cook for a few more minutes along with vegetable stock.
  3. Turn down the heat and simmer until carrots are tender, add the saffron, chili sauce and lemon.
  4. Puree this mixture in a blender until smooth. Season with salt and pepper to taste. Garnish with chopped chives to serve.


Calories 136.0
Total Fat 2.8 g
Saturated Fat 1.5 g
Polyunsaturated Fat 0.3 g
Monounsaturated Fat 0.0 g
Cholesterol 0.0 mg
Sodium 342.8 mg
Potassium 711.9 mg
Total Carbohydrate 25.8 g
Dietary Fiber 6.6 g
Sugars 9.8 g
Protein 4.0 g


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