Quick short one today.
This is one of my favourite soups. It is sweet, creamy and comforting, and hits all the right spots on a cold winter day. The subtle kick from the ginger, which goes SO well with carrots, balances it out perfectly!
It is simple and quick to make and the ingredients are widely available and affordable (they are probably already lying around in your kitchen!), as well as being incredibly good for you. This is the soup I make when I can’t be bothered to plan ahead or spend too much time cooking but want something nourishing and delicious, or simply when a soup craving suddenly hits.
If you’ve never tried pairing carrots with coconut, you are missing out! The coconut milk mellows out the sweetness of the carrots and the sharpness of the ginger…it is a match made in soup heaven.
I bet your kids will love it too.
- • 3 tbsp. coconut oil
- • 1 kg carrots, peeled and roughly chopped
- • 2 onions, peeled and roughly chopped
- • 2 cloves garlic, peeled
- • 1 thumb-sized piece of fresh ginger (about 5cm), peeled and sliced
- • 1-1.25L stock or water
- • 1 400ml can coconut milk
- • salt to taste
- Melt the coconut oil over medium-high heat in a large pot. Add all the vegetables and the ginger, season with a good few pinches of salt and sauté for 10 minutes until fragrant.
- Add 1 liter of stock/water and bring to the boil. Reduce to a simmer and add the coconut milk, and simmer for 30-40 minutes until vegetables are very soft. Test a carrot; if it is soft, all the rest will be done.
- Puree the soup with an immersion blender (stick blender), or in a regular blender in batches. If it is too thick, add a little more stock/water. Adjust seasoning with salt and serve, drizzled with extra coconut milk/cream if desired.