Hello! Welcome to Dontmissmyplate.

Thank you for visiting my website! I'm Maxine, a food blogger, home cook, travel enthusiast, and lover of food and culture. I’m passionate about fusion cuisine, a style of cooking that blends ingredients and techniques from different countries, regions, and traditions.

My approach is influenced by both Southern African and American cooking, shaped by my life experiences and reflected in the diversity of my recipes. I also focus on farm-to-table cooking, using fresh, seasonal ingredients sourced locally whenever possible. I believe food tastes best when it’s in season and close to its origin.

Travel plays a big role in how I cook and create. I love sharing my food adventures, from what I’ve eaten to where to eat, while discovering new flavors, cultures, and techniques that continue to inspire me.

I hope this space feels helpful and inspiring. Whether you're in the mood for something familiar or ready to try something new, you’ll find plenty to explore here. Happy cooking!

Spicy Ginger Carrot Soup

Spicy Ginger Carrot Soup

dontmissmyplate
Vegetarian

Soup, glorious soup! It’s one of the most heartwarming meals I especially love during the colder months. I also adore ginger. Carrot and ginger combined make for one of the most delicious soups, and both have several health benefits. The intensity from the ginger, heat from the Ethiopian spice mix berbere (easy to make at home, I linked a recipe below but you can get it in the store), and sweetness from the carrots make for a well-balanced, super tasty soup.

soup, ginger carrot soup, ginger soup, carrot soup
Vegetarian
Yield: 4
Author:
Spicy Ginger Carrot Soup

Spicy Ginger Carrot Soup

Ginger and carrot pair so well together, you have the sweetness from the carrot and the strong flavourful from the ginger. A heartwarming recipe for a rainy or cold day.
Prep time: 10 MCook time: 30 MTotal time: 40 M

Ingredients:

  • 1 cup coconut cream
  • 1 1/2 cups water
  • 1/2 red onion, finely chopped
  • 3 garlic cloves, minced
  • 1 thyme sprig
  • 2 tablespoons butter or coconut oil
  • 1 large sweet potato, chopped
  • 1 tablespoon ground ginger
  • 1 tablespoon fresh ginger, finely minced
  • 3 large carrots, chopped
  • 1 tablespoon curry powder
  • 1 teaspoon pepper
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 1 teaspoon lemon juice
  • 1 teaspoon fish oil
  • 1 tablespoon brown sugar
  • 1 tablespoon berbere spice
  • 2 cups chicken stock

Instructions:

  1. Add the butter/oil to a large pot and cook the onion and garlic until fragrant. Add the spices and sugar, cook for 2 minutes. Do not burn!
  2. Add the carrots, sweet potato, water, and stock. Simmer at medium-low heat for 20-25 minutes until the sweet potatoes especially have softened - test with a fork. 
  3. Take off the heat and add half the coconut milk, allow to cool. Blend with a hand mixer until smooth.
  4. Add remaining coconut milk, lemon juice, and fish oil to finish. Serve hot and garnish with seeds, herbs and coconut cream.

Calories

371

Fat (grams)

29.43

Carbs (grams)

27.41

Protein (grams)

5.18
I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
Please credit dontmissmyplate.
Created using The Recipes Generator

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