Carrot and Ginger Soup


  • 1 Tablespoon olive oil
  • 1 onion
  • 1-2 inch piece of ginger
  • 1 Tablespoon curry powder (I forgot to add it to the ingredient shot, sorry)
  • 4-5 cups carrot
  • 1 (15-ounce) can light coconut milk
  • 3 cups vegetable stock
  • salt and pepper


  1. In a medium saucepan, cook the onion until it begins to soften and turn translucent, about 7 minutes. Add the ginger and curry powder. Cook for another minute.
  2. Add the carrots and cook for a few minutes until they begin to soften a bit.
  3. Add the coconut milk and vegetable stock. Season with salt and pepper.
  4. Simmer the carrots in the broth for 20 to 25 minutes, or until they are soft.
  5. Put the carrot mixture into a blender or use an immersion blender. Puree until very smooth. Pour into a bowl. I like to add a few cilantro leaves for freshness.


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