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🍽️ Creamy Carrot Soup with Ginger and Chili

218 kcal · 30 min · 4 servings

Ingredients

• 30 g ginger
• 1 clove garlic
• 1 onion
• 2 chili peppers
• 500 g carrots
• 20 g butter
• 1 tbsp sugar
• 500 ml vegetable broth
• 200 ml coconut milk
• salt
• pepper
• nutmeg
• chili powder
• 2 tbsp oregano (for garnish)

Instructions

1. 1. Peel the ginger, garlic, and onion.
2. 2. Dice the vegetables into small cubes.
3. 3. Rinse the chilies under running water.
4. 4. Remove the stems from the chilies.
5. 5. Cut one chili in half lengthwise.
6. 6. Scrape out the seeds and white membrane from this chili.
7. 7. Slice the deseeded chili into thin strips.
8. 8. Set the chili strips aside.
9. 9. Finely dice the remaining chili.
10. 10. Wash the carrots thoroughly.
11. 11. Peel the carrots.
12. 12. Slice or grate the carrots into thin rounds.
13. 13. Heat the butter in a pot.
14. 14. Sauté the ginger, onion, garlic, and diced chili in it.
15. 15. Cook the vegetables until they look translucent.
16. 16. Add the carrots to the vegetables.
17. 17. Sprinkle the vegetables with the sugar.
18. 18. Fry the vegetables for 1 to 2 minutes.
19. 19. Make sure the sugar caramelizes slightly.
20. 20. Deglaze the vegetables with the broth.
21. 21. Add the coconut milk.
22. 22. Simmer the soup for about 20 minutes.
23. 23. Use medium heat while doing so.
24. 24. Keep the pot closed during this time.
25. 25. Blend the soup finely with a hand blender.
26. 26. Season the soup with salt to taste.
27. 27. Season the soup with pepper to taste.
28. 28. Season the soup with nutmeg to taste.
29. 29. Season the soup with chili powder to taste.
30. 30. Fill the soup into bowls.
31. 31. Garnish the soup with the chili strips.
32. 32. Garnish the soup with oregano.

Nutrition per serving

• kcal: 218
• Protein: 3 g · Fett/Fat: 15 g · Carbs: 17 g