Carrot Soup with Mushrooms
If you also have a stomach ache or just want to enjoy something hot, this soup is perfect for you.
Ingredients
- 280 gr. carrots
- 2 tbsp olive oil
- salt
- black pepper (if you want)
- ginger
- 2 1/2 cup water or vegetable broth
- 2 cup mushrooms
- 1 tsp rice vinegar
- 1 tbsp mirin
- 1 onion
- 1/4 cup coconut milk
Instructions
- Start by preheating the oven to 200C. Spread the carrots in a pan and bake them in the oven with a little olive oil and salt for 20 minutes.
- Meanwhile, in a saucepan or wok, heat 1 tbsp. olive oil. Add the onion, ginger and a pinch of salt and cook for 5 minutes. Add the carrots after cooking, the mirin and the broth. Once the broth has boiled, lower the temperature, cover and let everything cook for 25-30 minutes.
- In a non-stick pan pour 1 tbsp. olive oil and cook your mushrooms for 5-6 minutes.
- Once your vegetables are cooked, put them in the blender or puree them with a hand blender. Add a little water if you think it is needed. Add the rice vinegar. Add the coconut milk and mix.
- Put the mushrooms in your soup and serve.