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Carrot and ginger soup in a Dutch oven
Garnished with pumpkin seeds and served with baguette
Gesamtzeit
50 min.
Zubereitungszeit
15 min.
Schwierigkeit
Simple
| 800 g | carrots |
| 2 | red onions |
| 1 | garlic clove |
| 40 g | fresh ginger |
| 500 ml | vegetable stock |
| 400 ml | coconut milk |
| oil | |
| Chilli powder | |
| salt | |
| pepper |
All Dutch Oven for Outdoor & at home
Just in time for autumn, we have a recipe for you that boosts your immune system with ginger and is refined with creamy coconut milk. This delicious Dutch oven soup is quick to prepare and a real treat in cooler temperatures!
Preparation with briquettes Heat approx. 18-22 briquettes. Place 12-14 briquettes under the Dutch Oven and 6-8 briquettes on the lid.
Preparation
Peel the carrots and onions and dice the ingredients.
Peel the ginger and garlic and chop both into small pieces.
Pour some oil into the preheated Dutch oven, add the diced and chopped ingredients and fry everything for a few minutes.
Deglaze the ingredients with the vegetable stock and coconut milk and season the soup with salt, pepper and chilli powder.
Place the lid on the Dutch oven soup and leave to simmer for 20 minutes.
The soup then just needs to be pureed. You can do this directly in the cast iron pot.
Tip: You can garnish the soup with pumpkin seed oil or pumpkin seeds. Serve the soup from the Dutch oven with baguette or homemade bread!
