Ginger Carrot Soup
A comforting and nutritious soup made with expired ginger paste to minimize food waste.
10
Prep Time (min)
30
Cook Time (min)
40
Total Time (min)
6
Servings
Ingredients
- 1 tablespoon expired ginger paste
- 1 onion, chopped
- 3 garlic cloves, minced
- 4 large carrots, peeled and diced
- 4 cups vegetable broth
- 1/2 cup coconut milk
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- Salt and pepper, to taste
- Fresh cilantro, for garnish
Difficulty:Easy
Tags:
expired-food-recipefood-waste-reduction
Instructions
1
Heat olive oil in a large pot over medium heat.
2
Add the chopped onion and minced garlic. Sauté until the onion becomes translucent.
3
Stir in the expired ginger paste and ground cumin, and cook for another minute.
4
Add the diced carrots and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for about 20 minutes or until the carrots are tender.
5
Using an immersion blender or regular blender, puree the soup until smooth.
6
Return the soup to the pot, stir in the coconut milk, and season with salt and pepper to taste. Heat gently until warmed through.
7
Serve the ginger carrot soup hot, garnished with fresh cilantro.
8
Enjoy!