Coconut-Carrot-Curry Soup with Ginger and Pomegranate

Here is a really healthy and aromatic recipe for a fast lunch: My coconut-carrot-curry soup with ginger and pomegranate! It is really easy and fast to make and low in carbs.



  • 1 can of coconut milk (I used fat reduced but you can also use the normal one)
  • around 3 large carrots
  • a thumb-thick piece of ginger
  • 1 onion (or 2 small ones)
  • 1 garlic clove
  • 1 dried chilli
  • 1 tablespoon of curry
  • salt and pepper
  • paprika powder (sweet pepper)
  • chilli powder (to taste)
  • 400-500 ml of vegetable stock
  • 100g of joghurt or cream cheese to taste (you might not need this one when you use normal fat coconut milk…)
  • pomegranate seeds


Cut  onion, garlic clove, carrots, ginger (peeled) and chilli into pieces and braise them lightly in a pot for some minutes while stirring. Add the spices (curry, salt, pepper, paprika powder) and sauté for a moment. Now add the stock and the coconut milk, bring to boil for a moment and simmer for around 15 minutes (until the carrots get a bit smooth…). Mix in the joghurt/cream cheese to make the soup a little more creamy if you find it too liquid. Take off the stove and blend everything. You can serve it with some pomegranate seeds if you like, I just dropped them into the soup and their taste matched pretty well with the soup! Enjoy! ♥



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