This carrot & ginger soup will warm you up on a crisp Autumn day. The ginger will add a beautiful warmth and help to ward off any cold and flu germs that may be lurking around. Serves 4-6
1 tbsp coconut oil
1 leek, washed well and finely sliced
2 cloves garlic, crushed
30g knob ginger, peeled and grated
15g knob turmeric, peeled and grated (or add 1 tsp ground turmeric)
1 tsp salt flakes, freshly ground pepper
1 tsp ground cumin
1/2 tsp smoked paprika
600g carrots (preferably local &/or organic), peeled and grated
1 litre vegetable stock
150ml coconut milk, I love Nakula brand
To garnish: finely chopped fresh herbs (eg coriander and spring onion tops or chives), extra coconut milk to drizzle.
Heat the coconut oil in a large saucepan over medium heat then add the leeks, garlic, ginger, turmeric, salt flakes and a grind of black pepper and saute for about 5 minutes or until the leeks have softened. Add the cumin and paprika and cook for another minute until fragrant. Add the carrots and toss to coat in the spiced leek mixture, then add the vegetable stock and give everything a good stir. Bring to the boil then reduce heat and simmer for 10-12 minutes. Add the coconut milk and cook for a further minute.
Blend soup either with a stab blender, such as a Bamix, or allow to cool before blending in a blender. Reheat soup and taste, adjust seasoning if necessary.
Serve soup sprinkled with fresh herbs and a drizzle of coconut milk.