35minutes, 20 of them waiting
329Calories
6gProtein
2servings
The soup you make on a grey day. Ginger wakes it up, coconut milk softens it, and the carrots give the colour you can see in the photo.
Ingredients
Forservings
- 400 gCarrots
- 60 gOnion
- 20 gGinger
- 600 mlVegetable stock
- 100 mlCoconut milk
- 10 gOlive oil (1 tbsp)
- 20 gCroutons
- Salt, pepper, parsley
- 50 gOrange (juice) (½ piece)
How to make it
- Soften the onion and ginger in the oil, add the sliced carrots and fry briefly.
- Pour in the stock and cook for 20 minutes until the carrots are soft.
- Add the coconut milk, blend it fine, then salt and pepper.
- Serve with croutons and parsley.
- Stir in the orange juice at the end.
One tip
A squeeze of orange juice makes the soup fresher when the carrots have little sweetness.
Nutrition per serving
| Calories | 329 |
|---|---|
| Protein | 6 g |
| Fat | 17 g |
| Carbs | 38 g |
Calculated from the ingredients, using values per 100 grams from USDA FoodData Central. The calories come from the macronutrients, not from the energy field of the database.
kcal
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2,000 is just a starting point. Work out yours, free, and separately for training days and rest days.
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