Carrot & Ginger soup
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.
Ingredients
- 1 tbsp coconut oil
- 1 leek washed well and finely sliced
- 2 cloves garlic crushed
- 30 g knob ginger peeled and grated (or add 1 tsp of ground turmeric)
- 1 tsp salt flakes freshly ground pepper
- 1 tsp ground cumin
- ½ tsp smoked paprika
- 600 g carrot peeled and grated (preferably local and/or organic)
- 1 L vegetable stock
- 150 ml coconut milk
To garnish
- fresh herbs (e.g. coriander and spring onion tops or chives) finely chopped
- extra coconut milk to drizzle
Instructions
- 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.
- 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 the soup sprinkled with fresh herbs and a drizzle of coconut milk.