Main Meals

Carrot, ginger and coconut soup

By on 4th February 2019

I have the greatest pleasure of announcing I have been busy working with Brita Ireland, to come up with some simple health orientated recipes. We are running a ‘Monday Meal Plan’ for the next 10 weeks with 10 delish recipes to kick start your 2019 in the easiest and healthiest of ways.

This carrot, ginger and coconut soup is also know as sunshine soup… It’s my own take on one of my best mates carrot and ginger soup. I never appreciated how good soup can taste until I tasted Marias – thank you! It is vibrantly orange and packed full of flavor. It’s another simple recipe that can be made from start to finish in under 40 minutes. I hope you enjoy it as much as I do!

AuthorBellaCategoryDifficultyBeginner

Yields4 Servings
Prep Time5 minsCook Time20 minsTotal Time25 mins
 2 tbsp olive oil
 2 large garlic cloves, roughly chopped
 1 medium white onion, roughly chopped
 25 g ginger, peeled and roughly chopped
 800 g carrots, grated (keep skins on if organic)
 1 l Brita filtered water
 1 vegetable stock cube
 200 ml coconut milk
 1 Small bunch coriander, roughly chopped
 2 pinches salt and pepper
1

In a medium size saucepan, bring the Brita filtered water to a boil. Carefully add in the vegetable stock cube and give a good stir until it dissolves. Leave to the side until needed later.

2

Place a large pot onto a medium heat. Add in the olive oil along with the garlic, ginger and onion, gently fry until softened and the kitchen fills with their smells - mmmh!

3

Throw in the grated carrot, vegetable stock and coconut milk and give it a good stir. Make sure to give the bottom of the pan a good stir with the wooden spoon. If anything has stuck to the pan and caramelised we want to make sure we mix it into the soup and stop the bottom from catching.

4

Bring to the boil and then reduce to a simmer for 20 minutes or until the carrot is soft. Season with salt, pepper and add in the coriander. Take off the heat and blend until smooth. If the soup is a little thick simply add enough hot water to loosen it up. Serve up straight away with some toasted sourdough.

Ingredients

 2 tbsp olive oil
 2 large garlic cloves, roughly chopped
 1 medium white onion, roughly chopped
 25 g ginger, peeled and roughly chopped
 800 g carrots, grated (keep skins on if organic)
 1 l Brita filtered water
 1 vegetable stock cube
 200 ml coconut milk
 1 Small bunch coriander, roughly chopped
 2 pinches salt and pepper

Directions

1

In a medium size saucepan, bring the Brita filtered water to a boil. Carefully add in the vegetable stock cube and give a good stir until it dissolves. Leave to the side until needed later.

2

Place a large pot onto a medium heat. Add in the olive oil along with the garlic, ginger and onion, gently fry until softened and the kitchen fills with their smells - mmmh!

3

Throw in the grated carrot, vegetable stock and coconut milk and give it a good stir. Make sure to give the bottom of the pan a good stir with the wooden spoon. If anything has stuck to the pan and caramelised we want to make sure we mix it into the soup and stop the bottom from catching.

4

Bring to the boil and then reduce to a simmer for 20 minutes or until the carrot is soft. Season with salt, pepper and add in the coriander. Take off the heat and blend until smooth. If the soup is a little thick simply add enough hot water to loosen it up. Serve up straight away with some toasted sourdough.

Carrot, ginger and coconut soup

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Bella
Ireland

Hi I’m Bella and I am stone cracked about all things food! My love for the stuff started from a young age. When I’m not eating food I’m thinking about it or talking about it or traveling to random places to get a taste of the best that’s out there… An addiction, I admit. But to be fair, it’s not the worst addiction to have, merely the tastiest I reckon!

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