RECIPE: Carrot & Ginger Soup

I have been trying new healthy recipes and love this recipe, remade it many times and finally have the perfect recipe so thought I would share it with you.

Serves 6

Ingredients

• 1 tbsp extra virgin olive oil

• 2 large onions (I refer red onion but you can have any)

• 3 garlic cloves

• 5 tbsp fresh ginger

• 2 tsp ground turmeric

• 800g carrots

• 1 litre vegetable stock

• 150g coconut milk

Method

Step 1: Heat the olive oil in a frying pan

Step 2: Roughly cut the onions and add to the frying pan and cook until golden and soft

Step 3: Again roughly cut the carrot up and add to the frying pan and cook until soft

Step 4: Add the turmeric to the pan and mix together

Step 5: Peel and grate the ginger and add to the pan

Step 6: Slice the garlic and cook in the pan with the rest of the ingredients

Step 7: Make the vegetable stock and add to the pan and cook for a few minutes

Step 8: Transfer into a large saucepan and add the coconut milk

Step 9: Boil the ingredients for about 10 minutes or until the carrots are soft and cook through, once it is at that stage let it simmer for 5 minutes

Step 10: Remove from heat and once it has cooled down, blend in a food processor until smooth

Step 11: Heat up until warm

Storage

You can keep this in the fridge for about two days in an air-tight container or zip-lock bag or freeze in zip-lock for two months, when you want it, take it out the night before to defrost.