Spicy carrot and ginger soup - one of my everyday favorites

This is a soup I often make at home. This is a soup that is very easy to make and tastes great.


  • 6 pcs carrot
  • 2 pcs red chili
  • 1 pcs red peppers
  • 1 klump ginger
  • 3 cloves garlic
  • 1 liter chicken broth
  • 3 dl coconut milk
  • 1 pcs lime
  • fresh coriander
  • salt and pepper

When I make soups, I almost always use a hand mixer / blender to even out the soup with the vegetables I have in. This is a great way to get lots of nutrition and it becomes filling as well. The combination of carrot, ginger and coconut milk is very exciting! This soup is made in 20 minutes and is made from ingredients most people have at home at all times. This soup is also great with chicken or scampi if you miss some protein.


Step 1

This is quite simple. Start by cutting up the chili, ginger and garlic. Let this simmer in a saucepan of neutral oil while you cut up the carrots and peppers (It is best to bake all the ingredients in a fireproof pan in the oven for about 1 hour at 180 degrees, but I do not always reach it). Put the rest of the vegetables in the pan and pour over 1 liter of chicken broth. It is allowed to use bouillon cube, but homemade broth is always best! The liquid is slightly reduced when it boils, so if you have about 1 liter of soup left, this is the right amount.


Step 2

Now just let the vegetable cook completely tender. This takes about 15-20 minutes. Use a hand mixer and run completely smooth (this may take a few minutes). Add coconut milk and reduce to the desired consistency. Season with lime, salt and possibly more chili spices.


Step 3

Put the soup in a bowl and garnish with a little coriander, chili and lime zest. It also goes very well with chicken or scampi. Good luck!