Carrot and ginger soup
A warming vegan soup with a spicy flavour. Just what we need occasionally! And, this great soup is prepared and ready in under 30 minutes. Serve with pumpkin seeds or parsley for an added wow factor.
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Preparation method
- Peel the ginger and slice thinly. Slice the carrots into evenly sized chunks. Chop the onion and finely chop the garlic. Heat the olive oil in a large pan. Fry the onion, ginger and garlic on a medium heat for about 3 minutes until the onion softens.
- Add the carrots and curry powder and fry for 5 minutes. Pour 800 ml of water into the pan, add the coconut milk and bring to the boil. Simmer on a low heat for 20 minutes until the carrot is soft. Purée into a smooth soup with the hand blender. Season with salt and pepper.
- Roughly chop the parsley. Divide the soup over 4 bowls and garnish with some parsley.
- Tip: Like things hot and spicy? Add a finely sliced cayenne pepper. Halve the pepper lengthwise, remove the seeds and finely slice the flesh. Fry the pepper along with the onion, ginger and garlic.
Nutrition value per person/bite
- Energy
- 225 kcal
- Protein
- 2 g
- Fat
- 17 g
-
- Saturated
- 9 g
- Carbohydrate
- 13 g
-
- Sugars
- 6 g
- Fibers
- 6 g
