Creamy Carrot & Ginger Soup

VEG | P | LF | GF | SF

How It's done:


6 large carrots, sliced
1 large thumb of ginger, peeled and chopped
1 onion, peeled and chopped
3 cups vegetable stock
4 fresh garlic cloves, peeled and crushed
1/2 cup organic coconut milk (reduced fat is ok)
3 tablespoons coconut oil
1 teaspoon curry powder
1/2 teaspoon turmeric
1/4 teaspoon cayenne pepper (you can add more if you like a little more kick)
Sea or rock salt to taste
Plain greek yoghurt or sour cream and red peppercorns to garnish


In a large pan, add garlic and onions and sauté until onions are translucent. Add the ginger, carrot, curry powder and turmeric and cook for approximately 2-3 minutes. Reduce the heat and add the vegetable stock, coconut milk, cayenne pepper, salt and pepper and allow to simmer for approximately 20 minutes or until carrots are tender. Use a stick blender or transfer the soup to a food processor to blitz until the soup becomes smooth and creamy. Top with a dollop of greek yoghurt or sour cream and red peppercorns to serve.

Cooking Time

25 mins