Carrot, ginger & coconut soup

Carrot, ginger & coconut soup

This is the ideal soup to sooth your weary bones after a long day. Like a cuddle from the inside out!

 

  • 1 brown onion, finely diced
  • 1/2 a leek, thinly sliced
  • 2 cloves garlic, crushed
  • 2 cm cube grated ginger
  • chilli flakes to taste
  • 1 L vegie stock
  • 8 organic carrots, chopped. I like to keep the peel on because it’s packed full of nutrients but if you can’t get organic peel those babies up to avoid added pesticides.
  • 200ml coconut milk

 

Preparation

1. In a large saucepan sauté the onion, leek & garlic until translucent.

2. Add a 2 cm cube of grated fresh ginger and some chili flakes if you roll that way and cook for another minute or until fragrant.

3. Add the vegie stock and bring to boil. Add the carrots and simmer until tender.

4. Turn off the heat and add the coconut milk.

5. Blend that baby up until smooth and season with salt and pepper.

Drizzle with extra coconut milk and serve with paleo fennel seed bread.

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