Carrot & Ginger Soup

Serves: 6

Prep: 10 mins

Cook: 30 mins

Ingredients

1 tbsp. olive oil

1 onion, chopped

2 cloves garlic, minced

2 tbsp. ginger, grated

23 oz. (650g) carrots, peeled, chopped

4 cups (960ml) vegetable stock

1 tsp. salt

12 tsp. white pepper

1 tsp. thyme leaves, dried

14 oz. (400ml) can coconut milk, full-fat 

12 lime, juice

Directions

  1. Heat the olive oil in a large pan, over medium heat. Cook the onion for 5-6 minutes, until soft. Add the garlic and ginger, and cook for another 1-2 minutes.  

  2. Add the carrots, vegetable stock, salt, pepper and dried thyme, and stir well to combine. Simmer for 20-30 minutes, until the carrots have softened.

  3. Allow to cool slightly and blend until smooth using either a hand blender or a food processor.

  4. Finally, stir in coconut milk and lime juice, and serve.  

    This soup can be stored in an air-tight container in the fridge for up to 4 days.

Nutrition Key

Kcal Fats Carbs Protein
187
13g
18g
2g

*nutrition per serving

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