Carrot Ginger Coconut Soup Recipe (2024)

FAQs

How many calories are in carrot ginger and coconut soup? ›

Heat the oil in a large pan, add the onions, carrots and garlic, sauté for 4 mins, until they are beginning to soften but not colour. Stir in the ground coriander and plenty of seasoning and cook for 1 min. Add the stock and bring to the boil, cover and simmer for 20 mins or until the carrots are really tender.

If a soup is tasting bland in the bowl, consider adding acid rather than salt. A squeeze of lemon or lime, or a dash of yogurt or sour cream can add brightness to the bowl. Start with the basics. Ensure you've added enough salt and black pepper.

Sometimes the most nourishing foods are also the most simple and easy to make. This carrot ginger soup is just that. All you need are carrots, onions, butter, a little ginger, a few strips of orange peel, some stock, water, and salt. The soup comes together in less than an hour, prep included.

Carrot soup can be bitter due to the carrot being overcooked for too long. You can also add more carrot to it, a little bit of sweetener such as maple syrup, use vegetable stock in place of chicken stock and add some coconut milk (if vegan).

While certain vegetables can work just fine added directly to simmering soups and stews (say, carrots and celery), other vegetables (onions, garlic, and the like) will almost always need at least a brief sweat in a fat-based liquid before adding the remaining ingredients.

Add flour or cornflour

Put a tablespoon of either into a small bowl and stir in 2-3 tbsp of the soup until you have a smooth mixture. Stir this back into the soup and bring it to a simmer. Cook for a few minutes to allow the starch granules to burst to thicken, and to cook out any flour flavour.

Avoid bitter greens and members of the brassica family (kale, cabbage, Bok Choy). Other greens can be used in small quantities. Good in small quantities (no more than 1/5 of the stock ingredients). Foods in the Brassica family, such as kohlrabi, are too strong for stock/broth and can impart a bitter taste.

When should you add celery to soup? ›

But once those vegetables are exhausted, they're strained and switched out for a fresh set of thinly sliced celery and carrot. These are added for the final 4–5 minutes of cooking so that they're tender but nowhere near mushy. You get the sweet luxury of long-cooked vegetables and the freshness of crisp-tender ones.

High-fiber vegetables such as carrots may help your bowel movements in both cases. However, if you have a specific medical condition you should consult your doctor or nutritionist before making any big dietary changes.

The carrots provide a rich source of Vitamin A, essential for good vision and immune function. Cucumbers contribute hydration and a refreshing taste, while ginger adds a zingy kick and aids in digestion. The combination of these ingredients results in a juice that is not only delicious but also nourishing for the body.

Although you can remove the skin using a peeler, we prefer using the scraping method using a teaspoon. Fresh ginger doesn't always have to be peeled. If the ginger is young and the skin is very fine or if it is going to be finely chopped or grated, you can skip the peeling step.

You'll need to use more because ground ginger is more concentrated. For every 1/4 teaspoon of ground ginger, use 1 tablespoon of fresh-grated ginger in recipes. This works in the opposite direction as well. If you don't have any fresh ginger, you can substitute dried ground ginger using the same ratio.

There are 76 calories in 1 cup of Carrot and Ginger Soup.

One cup of Carrot Soup gives 71 calories. Out of which carbohydrates comprise 57 calories, proteins account for 12 calories and remaining calories come from fat which is 2 calories. One serving of Carrot Soup provides about 4 percent of the total daily calorie requirement of a standard adult diet of 2,000 calories.

Carrot-ginger juice is also a good source of vitamin E. Vitamin E helps protect the skin from harmful UV rays and prevents skin damage. Ginger-carrot juice offers natural protection against cancer. The vitamin C in the juice is associated with reduced risk of several cancers, including stomach and breast cancer.