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Carrot Soup with Mushrooms

Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Servings 2
Calories 286
If you also have a stomach ache or just want to enjoy something hot, this soup is perfect for you.


  • 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


  • 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.
Calories: 286kcal
Course: Soup
Cuisine: American
Keyword: soup


Calories: 286kcal