Coconut Ginger Broccoli Carrot Soup
Your fresh carrots never tasted better than they will in this vegan soup, lightly and warmly spiced with ginger, and simmered in creamy coconut milk.
Soup with Broccoli
On gloomy spring days, when we do not have enough fresh greens and vitamins, it is vitally important to have such a sun plate. This mouth-watering soup has a sweet carrot flavor and a bright, joyful color! Crispy ginger croutons add spice and flavor to the soup. The dish turns out to be very tasty and easy to digest.
There’s a little local market I go to when we’re living in Colorado. It’s not part of any chain. Just a mom and pop store where everyone works really hard, takes huge pride in their job and duties, and where there’s always a smiling face. Hang with me because there’s a link to the story and this coconut ginger broccoli carrot soup.
The checkout lanes are like something from the 1960s. And, there’s always someone at the end of this lane bagging your groceries. Sometimes there can be a ‘waiting line’. Maybe four or five people, mostly holding what they’re buying in their hands. And, even if there’s just that small line, someone usually jumps to another of the three registers and opens it.
Broccoli Soup with Cream
If we talk about healthy, tasty, light dishes made from this vegetable, it is impossible not to recall the broccoli soup with cream. Its delicate refined taste will please not only adults but also children. Here’s a quick bullet points of how to make!
- Divide the head of the broccoli into separate cats, and wash thoroughly.
- Peel, potatoes, onion, and carrots, wash cut into small pieces. Then cut into small pieces and give them shape that you love.
- Put all vegetables in a saucepan, pour hot broth, salt and put on the above stove.
- After boiling cook over heat until tender, it will take about 20 minutes.
- Let the brew cool slightly, add cream.
- With a blender, first at low, and then at high speed, puree the soup until a homogenous consistency.
Oh, wow! Delicious broccoli soup with cream is ready.
Your family will love it.
I hate it when recipes require a lot of work. At least this broccoli soup with cream does not.
- Divide the head of the broccoli into separate cats, and wash thoroughly.
- Peel, potatoes, onion, and carrots, wash cut into small pieces. Then cut into small pieces and give them shape that you love.
- Put all vegetables in a saucepan, pour hot broth, salt and put on the above stove.
- After boiling cook over heat until tender, it will take about 20 minutes.
- Let the brew cool slightly, add cream.
- With a blender, first at low, and then at high speed, puree the soup until a homogenous consistency.
Oh, wow! Delicious broccoli soup with cream is ready.
Your family will love it.
I hate it when recipes require a lot of work. At least this broccoli soup with cream does not.
Coconut Milk Broccoli Soup
When you’re making a soup like a coconut milk broccoli soup or any soup for that matter, it’s important to shop where you get to know the people working there.
I like this place. When I walk in there’s the produce and flower department, nothing big mind you, but a quick glance at the products and you know a lot of care and concern has been put into the placement of every Roma tomato in the pile or berries stacked in the bin. Usually there working is Manny. A Hispanic gentleman who’s head of this department. It’s like his child. He never misses a moment to grin, He asks me how my day’s going and points out what he’s just marked down. Yeah, Manny’s my buddy, and what a great bud to have!
Coconut Milk Broccoli Soup Recipe
Inevitably, each time I go in, I play the ‘I Spy’ game. I’m looking for the small bright orange stickers that say half price! It’s really uncanny how many fresh products are marked in half at least two days before their actual expiration date. Many organic items, bags of organic greens, mushrooms, fresh herbs, bags of small artisan potatoes. It’s a heyday for me. And, whatever I buy I use within a day or two! All perfect for this coconut milk broccoli soup recipe!
About Coconut Ginger Broccoli Carrot Soup
That’s how this coconut ginger broccoli carrot soup came about. Several bags of organic veggies, prewashed and precut (I mean how convenient is that!) were marked half price. I promptly bought three of them. Yes, I got three for the price of one and a half. Isn’t there something gratifying about getting a ‘bargain’. Especially, a bargain that’s good for you. So, with one bag, the broccoli and carrots, I made this soup. With the other bag, just broccoli flowerettes, I just steamed them in a skillet with a tad of oil, salt and pepper and had them for lunch. All about 12 ounces of them! Later on that evening, this flavorful soup was served as the first course at a small dinner party. It got rave reviews!
And, here’s another quick and easy carrot cake pineapple date nut waffles recipe that you’ll lovemaking! Who doesn’t love lemon thyme salmon! And, it’s super simple and quick!
Your fresh carrots will never taste better than this vegetarian soup, lightly and warmly spiced with ginger, and simmered in creamy coconut milk. Put the oil in a heavy medium to large size pot over medium heat. Put in the broccoli and carrols, salt and pepper. Cook about 15-18 minutes or until tender. Pour this cooked mixture into the food processor with the ginger and one cup of coconut milk. Blend until it’s a smooth ‘milkshake’ like mixture. Pour back into the pot. Add the cream and chili flakes. Turn heat to medium low and cook about 20 minutes. Ready to eat! If your soup is too thick for your liking, then simply thin with milk or chicken broth. 
coconut ginger broccoli carrot soup
Ingredients
Instructions
Notes
What a fun and delicious recipe! Thank you.
Roberta! Thank you, I sure hope you try it. Very creamy yummy! xoxx ally