Ginger and Carrot Soup

Those of you that know me will know that I am not the most comfortable, or natural, in the kitchen. However, it would appear that things are changing. I made a soup! A Ginger and Carrot soup no less, and it was – wait for it – delicious!

It was so much of a success that I feel the need to share it with you. Now bear in mind it was good by my rather basic standards, but my husband, the toddler and friend Aly, all gave it the thumbs up.

We recently renovated our kitchen and bought an AGA. It has given me a new lease of life, and I have found myself cooking more in the last month than I have for some time. The New Year health kick has meant that we have been eating well with fresh clean produce accompanied by a daily Nutribullet, which I am really enjoying experimenting with.

This recipe is vegan and made with Coconut Oil and Coconut milk, so it really is for everyone.

If I can make, anyone can! Here are my basic instructions – Enjoy x

What do you need? 

• 5/6 carrots
• 1 onion
• 2 cloves garlic
• 1.5 teaspoons of ginger
• Teaspoon ground cumin
• Vegetable stock
• Coconut oil
• Coconut milk (Unsweetened is best, but I used the normal one from Alpro and it tasted fine)
• Salt/pepper and the normal seasoning bits

Serves 2

What do you do? 

1. Slice the onion and add to the pan with coconut oil. Push around the pan until the onions are nicely cooked
2. Add the chopped and peeled garlic and ginger with 1 teaspoon of cumin. Stir until all nicely soft
3. Add the chopped carrots, and stir in for a good five minutes before adding the vegetable stock and coconut milk
4. Leave to simmer for about 20 minutes or until the carrots are soft
5. Once happy, grab a hand blender and whizz it all up in the pan or transfer to a blender. Whichever is easiest!
6. If the soup is too thick, simply add more vegetable stock or coconut milk
7. Season to taste
8. Enjoy!

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