Carrot-ginger-coconut soup

Happy New Year 2012!

I’m back from holidays. Although I’m not usually making any new year’s resolutions, I decided to have an alcohol and meat free January, just for health’s and environment’s sake.

Finally we have snow also in the Southern Finland, and this soup is perfect for cold winter days.


  • 500g organic carrots
  • 1 organic onion
  • 3 celery stalks
  • 3 garlic cloves
  • piece of fresh ginger root (1 cm or so) grated
  • 1 can of coconut milk/cream
  • green curry paste
  • black pepper
  • chili paste
  • butter
  • soy sauce (celiacs can skip this, if you can’t find glutenfree soy sauce)
  • vegetable broth)
  • water

You can adjust the amount of curry and chili pastes, as well as ginger, depending on how spicy food you like. I fried the chopped onions in a small amount of butter, added the pastes and stirred a bit. Then added the chopped carrots and celeri stalks, and after a while I added water and a hint of vegetable broth powder, just to cover the veggies. When they were soft, I mashed them and added garlic, coconut cream, ginger, black pepper and some soy sauce. Finally I let the soup stand for a while to allow flavors to blend in.


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