Carrot ginger soup

This is a simple one to whip up. It’s creamy with a slight zing from the ginger and a little heat from the curry powder.¬†

SERVES 4
NUTRITIONAL INFO PER SERVE
carbs 15g / fat 8g / protein 3g

INGREDIENTS
6 large carrots
1 medium onion
2 cloves of garlic
A thumb-sized piece of ginger or 1 teaspoon of dried ginger
2 teaspoons of curry powder (or 1/2 teaspoon each or turmeric, cumin, coriander seeds and chilli)
2 dried bay leaves
1 vegetable stock cube (or liquid stock)
1/2 cup coconut milk
Generous pinch of salt
Splash of olive oil or coconut oil

PEEL, DICE, SAUTE, MINCE, CHOP, ADD, FILL, SIMMER, COOL, BLEND, STIR, TASTE…
Peel and dice the onion. Saute in a saucepan with the oil for a few minutes until softened but not browned.

Peel and mince the garlic and peel and roughly chop the carrots. Add the garlic, ginger and spices to the onions and cook for a minutes, making sure not to burn (add a splash of water if it starts to stick to the saucepan).

Add the carrots, salt, bay leaves and stock, and fill the pot with water. cover and simmer on low heat for 30 minutes or until the carrots are soft.

Turn off the heat and allow to cool before blending thoroughly with a hand blender. Stir in the coconut milk. Taste for seasoning and add salt or coconut milk to taste. Serve with some fresh herbs, a little toasted bread, or as it is.

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