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Hot Carrot-Tangerine Soup

Hot Carrot-Tangerine Soup

I had no idea how much of a soup and stew person I am until I started my Instagram account and shared my passion for food with the world.

While I am writing those lines I just had another amazing idea for a stew, wow!

Anyways, this soup is going to become your favorite or at least one of your favorites if you are into fruity, hot, semi sweet combinations. I love it but you better have a glass of water next to you. You could also leave the chili flakes out of a kid friendly version. I am sure it will still taste great.

For the coco drizzle on top you need to keep a few spoons of the thick part of the coconut milk with one spoon liquid.

Hot Carrot-Tangerine Soup

10. November 2016
: 2-3
: 45 min


  • 6-7 medium carrots, peeled and cut into coins

  • 1 can coconut milk

  • 350 ml vegetable stock

  • 1 thumb size piece fresh ginger, grated

  • juice of 5-6 tangerines

  • 5-6 shallots, diced

  • 2 cloves garlic, minced

  • 1 tsp ground cumin

  • 1 tsp ground coriander

  • 1 tbsp turmeric

  • 1 tsp chili flakes

  • 2 tbsp olive oil

  • salt and pepper to taste

  • toppings:
  • parsley
  • sesame seeds
  • pomegranate jewels
  • sunflower seeds
  • coconut drizzle
  • Step 1In a medium pot heat up olive oil an fry onions, garlic and carrots and add all spices including ginger
  • Step 2
    Fry until the onion is translucent and add vegetable stock, coconut milk ( if you want a splash of it on top, keep a few spoons in the can)and tangerine juice
  • Step 3 Cook on high heat until carrots are soft and let simmer for another 10 minutes
  • Step 4 Pour soup into blender and blend until smooth
  • Step 5 Top with coconut milk, fresh parsley, pomegranate jewels, sesame or / and sunflower seeds