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- Home » Recipes » Dinner » Carrot soup with ginger and coconut milk
carrot soup with ginger and coconut milk - karlijnskitchen.com

Carrot soup with ginger and coconut milk

November 1, 2017 By Karlijn 11 Comments

A few weeks ago I was sick and then I cooked this soup for dinner. I was eating vegan for a few days and I really wanted a soup with only healthy ingredients. And that is this carrot soup with ginger and coconut milk for sure. The soup only has a few ingredients: carrot, ginger, coconut milk and stock. Low budget, super simple to make, but very tasty!

What do you need (for 4 portions)

  • 1 kilogram carrots
  • A piece of fresh ginger (about 5 cm)
  • 1 litre stock (choose a low FODMAP stock cube)
  • 320 ml canned coconut milk*
  • Pepper and salt

*Note that coconut milk is limited low FODMAP. A serving size of 80 ml is low FODMAP. Larger servings (120 ml or more) contain high amounts of sorbitol and should, therefore be avoided if you are still in the elimination phase or if you malabsorb sorbitol. One serving of this soup is low FODMAP. 

How to make the carrot soup with ginger and coconut milk

  1. Peel the carrots and cut them into small pieces. Peel the piece of carrot and cut it into very small pieces too or grate it.
  2. Heat some oil in a soup pan. Put the carrots, the ginger and a pinch of salt in the pan an fry the vegetables for five minutes while you stir now and then.
  3. Add the stock and bring to a boil. Leave the soup to boil on medium heat for 30 minutes.
  4. Add the coconut milk to the soup, leave a little bit behind for garnish, and stir together. Leave the soup to simmer for another 5 minutes. Season with pepper and salt.
  5. Puree the soup with a stick blender into a smooth mixture. Leave to simmer for a few more minute and serve. Garnish with some extra coconut milk.

Enjoy! 

One bowl of soup contains (1/4th of the recipe): 257 calories, 15 g carbs, 18 g fat, 4 g protein, 8 g fibre.

The costs for this recipe (I bought the ingredients at Albert Heijn in the Netherlands)

  • Coconut milk, 2x 200 ml, €1,78
  • Carrots, 1 kg: €0,76
  • Maggi stock cubes: €0,80
  • Fresh ginger, 100 g: €0,66

Total: €4,09
€1,02 per person

Will you let me know if you make my carrot soup with ginger and coconut milk? I would love it if you would share your creations with me using the hashtag #karlijnskitchen on Instagram or by tagging me at @karlijnskitchen.

Do you want to keep up with my newest recipes? Subscribe to my email newsletter and get my e-book “7 low FODMAP lunch recipes for on the go” for free!

carrot soup with ginger and coconut milk - karlijnskitchen.com

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wortelsoep met gember en kokosmelk - karlijnskitchen.com

Low budget: Carrot soup with ginger and coconut milk


★★★★★

5 from 2 reviews

  • Author: Karlijn
  • Total Time: 40 mins
  • Yield: 4
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Description

A super healthy carrot soup with ginger and coconut milk. Easy to make and with only a few ingredients. Low FODMAP, gluten-free, lactose-free, vegan.


Ingredients

Scale
  • 1 kilogram carrots
  • A piece of fresh ginger (about 5 cm)
  • 1 litre stock (choose a low FODMAP stock cube)
  • 320 ml canned coconut milk*
  • Pepper and salt

Instructions

  1. Peel the carrots and cut them into small pieces. Peel the piece of carrot and cut it into very small pieces too or grate it.
  2. Heat some oil in a soup pan. Put the carrots, the ginger and a pinch of salt in the pan an fry the vegetables for five minutes while you stir now and then.
  3. Add the stock and bring to a boil. Leave the soup to boil on medium heat for 30 minutes.
  4. Add the coconut milk to the soup, leave a little bit behind for garnish, and stir together. Leave the soup to simmer for another 5 minutes. Season with pepper and salt.
  5. Puree the soup with a stick blender into a smooth mixture. Leave to simmer for a few more minute and serve. Garnish with some extra coconut milk.

Notes

*Note that coconut milk is limited low FODMAP. A serving size of 80 ml is low FODMAP. Larger servings (120 ml or more) contain high amounts of sorbitol and should, therefore, be avoided if you are still in the elimination phase or if you malabsorb sorbitol.

  • Cook Time: 40 mins

Nutrition

  • Serving Size: 1
  • Calories: 257
  • Fat: 18
  • Carbohydrates: 15
  • Fiber: 8
  • Protein: 4

Did you make this recipe?

Tag @karlijnskitchen on Instagram and hashtag it #karlijnskitchen

 

Filed Under: Dinner, Fast and easy, Low budget, Recipes Tagged With: christmas, dairy free, FODMAP, gluten free, lactose free, soup, thanksgiving, vegan, vegetarian

Previous Post: « Low FODMAP weekly meal plan #4 – October
Next Post: Low FODMAP food diary #7 – Patricia »

Reader Interactions

Comments

  1. Melanie

    November 13, 2017 at 1:23 pm

    Yummy! I love simple and easy recipes – and soup is perfect for fall!

    Reply
    • Karlijn Wever

      November 13, 2017 at 11:20 pm

      Thank you!

      Reply
  2. Louise

    January 16, 2018 at 1:45 pm

    Looks delicious! In the instructions, step 1, you may want to change the “second carrot” by “ginger”?

    Reply
  3. Sybil carter

    September 24, 2018 at 8:21 am

    can you put the coconut milk in soup o be frozen

    Reply
    • Karlijn Wever

      September 26, 2018 at 7:10 pm

      I don’t understand exactly what you mean?

      Reply
  4. carole

    November 3, 2019 at 9:53 pm

    I think you just saved my life !
    thank you so much for all your advices and recipes !!!!

    ★★★★★

    Reply
    • Karlijn

      November 4, 2019 at 10:18 pm

      You’re welcome Carole :) I am glad I can help!

      Reply
  5. Ann

    November 29, 2019 at 6:48 am

    I’m making this for about the fourth time and I don’t repeat recipes often. It is so simple, tasty and also cheap as chips to make. This time I’m adding a little chopped coriander stalk and spring onion green tops. . It freezes very well too. Thank you.

    Reply
    • Karlijn

      November 29, 2019 at 11:30 am

      You’re welcome, I am so happy to hear that!

      Reply
  6. Lin

    March 10, 2022 at 8:25 pm

    This website is turning me into a chef 👩🏼‍🍳 made this using the veg broth recipe on here, also added a bit celeriac (celery root) I didn’t use coconut milk( because the hexane residue used in extracting process makes me seizure) and half hour later I had the most amazing 🤩 delicious 😋 meal ! Thanks for these website, very grateful 😊

    ★★★★★

    Reply
    • Karlijn

      March 11, 2022 at 3:58 pm

      Happy to hear that Lin :)

      Reply

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