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Recipe
Carrot ginger soup with coconut milk
In the mood for some carrot soup? You'll love this alkaline recipe with ginger and coconut milk!
4.50
from
2
Reviews
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Preparation:
5
minutes
mins
Preparation:
20
minutes
mins
Total:
25
minutes
mins
Servings:
2
Servings
Calories:
260
Ingredients
1
Pc
Shallot
1
EL
Oil
1
cm
Ginger
250
g
Carrots
100
ml
Coconut milk
150
ml
Vegetable broth
100
g
waxy potato
1 medium potato
1
EL
Lemon juice
Salt, pepper, curry powder to taste
Instruction
Peel the onion and cut it into small cubes
Heat the oil in a frying pan and sauté the onion pieces a bit
Peel the ginger and potato and cut them into small pieces
Remove the green from the carrots. Wash, peel the carrots and cut them into small pieces.
Add the ginger and carrots to the onion pieces and sweat them briefly.
Pour everything with vegetable soup.
Add the potatoes and let the soup simmer for 20 minutes. The potatoes, carrots and ginger should become nice and soft.
Puree the vegetables with a blender.
Add the coconut milk and lemon juice.
Finally, season the soup with salt, pepper and curry powder. Done!
Notes
This recipe contains per serving
40.3 grams carbohydrates
10.5 grams protein
20.2 grams fat
Nutritional values
Calories:
260
kcal
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