Not exact matches
I have a
very similar recipe to your carrot,
ginger and coconut
soup.
I took a butternut, yam, carrot,
ginger and coconut milk
soup that was good on its own, but spectacular with thinly sliced kale, served over brown rice, with sauteed crimini mushrooms, bell peppers and onions —
very tasty and filling.
As with all good things in life, it is a
very simple
soup made with carrots, coconut milk and curry powder with a little
ginger thrown in and takes just 10 minutes of effort.
A note on the
soup: I prefer really bold flavours and so have made a
very intensely
ginger flavoured
soup.
It is already
very cold in Uzbekistan where I am teaching at an international school, so I am ready for this spicy
soup (I am so happy to have found a blogger who really loves
ginger in a serious way!).
My two year old is a
very picky eater and ate the squash
soup for dinner Friday and the
soup with the tofu and
ginger on Saturday.
Made from mangoes, water or vegetable broth, lime,
ginger and chipotle powder, this
soup is vegetarian, vegan and gluten - free, and it's
very close to being a raw vegan recipe, too.
While
ginger is a poor substitute for the earthiness of galangal, I've made it with
ginger before and it was still a
very tasty
soup.
My two year old is a
very picky eater and ate the squash
soup for dinner Friday and the
soup with the tofu and
ginger on Saturday.