Coconut Carrot Orange and Ginger soup is great as a starter or delicious as a main course and can be accompanied by a slice of heavy dark bread. Dark bread denotes a crude, whole rye grain flour baked with water and a pinch of salt.
I find that any soups, chilis, or stews always taste better the next day, so I make this soup a day ahead, leave it in the refrigerator, reheat, and serve it.
Cooked carrots are an excellent source of pro-vitamin A, a good source of potassium, and contain vitamin B6, copper, folic acid, and magnesium. The high level of beta-carotene is very important and gives carrots their distinctive orange color.
Fresh ginger has a flavor that is peppery and slightly sweet, with a pungent and spicy aroma. It’s important to use fresh ginger and fresh garlic and not prepackaged ground products. Know that the ground form has a different flavor, which is most commonly used in sweet desserts and is not normally interchangeable with fresh ginger.
