Delicious Creamy Land & Sea Soup with Ginger and Coconut Milk

Delicious Creamy Land & Sea Soup with Ginger and Coconut Milk

A soup with a delicate flavour, where the different textures of certain ingredients nicely contrast with its creamy consistency.

Ingredients for 2 people

– 2 sweet potatoes
– 200g rainbow carrots
– 10 shrimps
– 1 small onion
– Fresh ginger
– A cup of coconut milk
– Celery
– Fresh spinach
– Evo Oil, salt and black pepper


    1. Wash and dry the spinach leaves. Spread them out onto a baking sheet and toss with EVO Oil.
      Bake them for around 1 hour or until they become crispy. Once ready, blend them with an electric mixer to make a powder
    2. Wash, peel and cut all vegetables into pieces: celery, onion, sweet potatoes, rainbow carrots, a small piece of ginger
    3. In a large pot, gently fry onion, celery and ginger in Evo oil until golden brown. Add the other vegetables along with a sprinkle of salt, black pepper and at least 1 litre of water or vegetable broth. Cook for 20-30 minutes over medium low heat stirring occasionally
    4. Once the veggies are cooked, puree them with an immersion blender until smooth then add the coconut milk. Stir and cook the soup for 5 more minutes until it has become dense
    5. Taste the soup and, if needed, add salt, black pepper and grated ginger according to your taste
    6. Wash and clean the shrimps (remove both shell and vein)
    7. In a pan, gently fry the onion in olive oil until golden brown, add the shrimps. Cook them on both sides for a few minutes
    8. Pour the soup into the plates and add the shrimps on top. Season the soup with Evo oil and spinach powder before serving

Buon Appetito!

Note: Both ginger and coconut milk have many beneficial properties. Ginger not only improves digestion but it also helps fight nausea, colds and sore throats. Coconut milk is rich in fiber, vitamins and antioxidants. Both improve blood sugar levels.

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