Carrot and ginger soup

Cook Book
Cook Book

  • Preparation: 8’
  • Cooking: 35’
  • Total time: 43’


  • 100 g onions, peeled and cut into 4
  • 30 g fresh ginger, peeled and roughly chopped
  • 600 g carrots, peeled, cut into 1 cm slices
  • 1 cube vegetable stock
  • 500 ml water
  • 1 bouquet garni
  • 400 ml coconut milk
  • pepper
  • salt
  • fresh coriander

Step 1

Insert the 'Multiblade' into the bowl. Peal and chop the carots and ginger, cut the onion in four and place all in the bowl with the oil. Select BOIL P1. Close the lid and press Start. When the tone sounds oper the lid and add water and salt. Set temperature to 120°C, 15 min. speed 2. Press Start.

Step 2

Serve with crutons and dill.

Step 3

Add the remaining coconut milk to the bowl. Season to taste with pepper and salt and finish with fres coriander. Serve hot.


For a creamier result, add the carrots together with the onions at step one, then proceed with the recipe.