• 4 large carrots
  • 2 potatos
  • a thumb size big piece of fresh ginger
  • 5 dl vegetable or chicken bouillon
  • 2,5 dl coconut milk
  • 2 Tbsp garlic flavoured oil
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • pepper
  • chilli powder (optinal)


  1. peel the vegetables, cut the carrots and potatos in some big pieces
  2. peel and chopp the ginger into small pieces
  3. heat the oil in the pot and add ginger, cumin and coriander seeds, let them roast till you can smell the flavour of the spices (about half a minute)
  4. add in the chopped vegetable and cover them nearly up with the bouillon and some water, let the stew cook till the vegetables are soft
  5. give everything in a mixer
  6. put the puree back into the pot and pour in the coconut milk
  7. add salt, pepper, chilli to your taste and let it boil shortly once more


  • You can find gluten free bouillon in the super market. Recently I also found fructose free chicken bouillon in a shop for special diet.
  • To make the soup really smooth, give the puree through a food mill.
  • If you want to spice up your soup, give in some nutmeg, curry powder or a pinch of cinnamon. Be creative.
  • To present the soup nicely decorate it with some whipped cream or crème fraiche and some fresh herbs like parsley or coriander leaves.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s