• Natalie Rivier

Carrot Ginger Soup

Updated: Jan 4


1 Tbsp olive oil or coconut oil

1 onion, chopped

3 cloves garlic, minced

3 cups vegetable stock or bone broth

2 Tbsp fresh ginger, minced

4 cups chopped carrots

1 can coconut milk (398 ml)

2 tsp "Thai Kitchen" red curry paste

1 Tbsp fresh lemon juice

1/2 cup chopped fresh cilantro


Heat oil in a large pot over medium heat. Sauté onions and garlic. Pour in the stock and add carrots and ginger. Simmer over low/medium heat until carrots are soft. Remove from heat and purée mixture in high powered blender or food processor. Return to pot. Over low heat stir in coconut milk, curry paste, lemon juice, and cilantro.

3 views0 comments

Recent Posts

See All

One Pan Herbed Chicken and Brussel Sprouts

Ingredients: 3-6 chicken thighs or boneless skinless chicken breasts 3 tablespoons olive oil 1 tablespoon minced garlic 1/2 teaspoon dried basil 1/2 teaspoon dried oregano 1/2 teaspoon dried thyme 1/2

© 2020 by Natalie Rivier

  • Facebook
  • Instagram