Recipe · Lunch
Carrot Ginger Soup
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Serves
- 4
Carrots load this bowl with beta-carotene, and a generous knob of fresh ginger brings the gingerols that quiet inflammation the way this book keeps returning to. Blended silky and swirled with coconut, it's the soup that feels like a treatment and tastes like comfort.
Tip: Grate the ginger rather than chopping it — you want the juice and the fine pulp dispersed through every spoonful, not the odd fibrous chunk.
Ingredients
- 600g carrots, chopped
- 1 onion, diced
- 3cm fresh ginger, grated
- 1 garlic clove
- 1 tbsp olive oil
- 800ml vegetable stock
- 3 tbsp coconut milk
- 2 tbsp pumpkin seeds
- Salt and black pepper
- Fresh thyme, to finish
Method
- Soften the onion in the oil over medium heat, then add the ginger and garlic for 30 seconds.
- Add the carrots and stock, bring to a simmer and cook 25 minutes until the carrots are completely tender.
- Blend until silky-smooth, adding a splash more stock if it's too thick.
- Season well, ladle into bowls and swirl in the coconut milk.
- Finish with pumpkin seeds, thyme and a grind of black pepper.