Tasty carrot soup – start into the garden season

In winter, I’m sometimes lost in the reverie. I’m looking forward to sunny days and having lunch with friends in my blooming garden. Finally, the cold days are gone and the Chef’s Handyman team had their first lunch outside. We enjoyed a tasty carrot soup with coconut milk and ginger. The creamy texture and the bright yellow was the start into the garden season. Hopefully we will have a great, sunny and warm summer.

Tasty carrot soup with coconut milk and ginger

For the soup, place 600 g or 21 oz. of carrot cubes, 150 g or 5 oz. of potato cubes, 1 piece of fresh ginger, 5 dl or 17 fl. oz. of vegetable stock, 2.5 or 8.5 fl. oz. of coconut milk, 1 dash of nutmeg, 1 tsp. of curry paste, 1 piece of chili and a dash of salt in a pan. Cook on medium heat for 15 minutes. Blend all ingredients. Simmer on low heat for another 5 minutes. Season the soup to taste with salt and black pepper.

Chef’s Handyman, Tasty Carrot Soup

Serve the soup in cups or bowls with a piece of bread.

Shopping list for the tasty carrot soup with coconut milk and ginger for 4 serves: 600 g or 21 oz. carrot cubes, 150 g or 5 oz. potato cubes, 1 piece fresh ginger, 5 dl or 17 fl. oz. vegetable stock, 2.5 or 8.5 fl. oz. coconut milk, 1 dash nutmeg, 1 tsp. curry paste, 1 piece chili, salt, black pepper.

Culinary greetings, your Chef’s Handyman team.