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Carrot and Ginger Soup


  • 750 g unpeeled carrots, diced
  • 1 tsp grated fresh unpeeled ginger
  • 1 medium-sized onion, chopped
  • 2 tsp coriander seeds, crushed
  • 4 cups vegetable stock
  • ¾ tsp unrefined salt
  • ½ tsp black pepper (kali mirch) powder
  • 8 tsp coconut cream
  • 2 tbsp fresh coriander or parsley, for the garnish


Steam the carrots for about 4 minutes or until tender. Sauté the onions in a deep pan for about 5 minutes or until transparent. If they stick, add a little water. Add the carrots, ginger and crushed coriander seeds and stir on medium heat for 2 minutes. Add the vegetable stock or water and bring to a boil. Simmer on medium heat until the vegetables soften. Take the pan off the heat and let the mixture cool. Purée the mixture in a blender and transfer to the deep pan and reheat. Season with salt and pepper powder. Ladle into bowls, spoon a spoonful of coconut cream into each bowl and garnish with coriander or parsley. Serve hot with whole wheat bread.

Serves 6


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