Silky Carrot and Ginger Soup with Coconut Milk

Carrots and fresh ginger simmered soft, blended silky, and finished with coconut milk. It is the bright-orange bowl that makes a grey Tuesday look better.

Serves 435 minutes soupgentlelightplant-based

• ✓Carrots are one of the richest everyday sources of beta-carotene.
• ✓Fresh ginger goes in early and simmers soft, so the flavour is warm rather than sharp.
• ✓Coconut milk brings all the creaminess — there is no dairy in the pot.
• ✓Entirely plant-based, from the stock to the finish.

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Ingredients

• •2 tbsp olive oil
• •2 lb / 900 g carrots, sliced
• •1 thumb fresh ginger, peeled and sliced
• •½ tsp ground coriander
• •4 cups / 1 l vegetable stock
• •1 cup / 250 ml canned coconut milk, plus a little extra to finish
• •juice of ½ lime or lemon
• •salt and white pepper

Method

1. Warm the oil in a soup pot; add the carrots and a pinch of salt. Cook 5 minutes without browning.
2. Add the ginger and coriander for one minute, then pour in the stock. Simmer 20 minutes, until the carrots are completely soft.
3. Blend until truly silky — a full two minutes in a blender, a little more patience with a stick blender in the pot.
4. Stir in the coconut milk and warm through without boiling. Season with salt, white pepper and the lime.
5. Serve with a thin swirl of coconut milk on top.

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Educational information, not medical advice. Consult a qualified professional before changing your diet, especially with a medical condition, pregnancy, or medication. Full disclaimer.