winter is coming carrot ginger soup

Making soup is the easiest and most economic meal option there is. I enjoy soup for any meal (even breakfast when the mornings are dark and cold), and this recipe is savoury and smooth. Additions are easy, but start with this:

IMG_2848        IMG_2857

<<Start with these ingredients, then chop into similar-sized pieces>>

Saute chopped veg for 15 minutes in a heavy bottomed pot on medium heat in olive oil/butter (2 tablespoons of each). Add dry spices and stir frequently until onions are translucent and potatoes and carrots are tender.

Add carrot juice, chicken broth and coconut milk and simmer for another 20 minutes on medium low heat, stirring occasionally.


After 20 minutes of gentle simmering, blend the soup so it is smooth and creamy. I use my Moulinex hand blender but I have also used my counter blender (I have an older Waring Blender, but whichever one you have, just remember when blending hot liquids to fill vessel no more than 1/2 full and keep the lid slightly open and hold a folded tea towel over lid while blending, to prevent explosions). I am not endorsing products here, only letting you know what works for me 🙂

retro_bar_blender_decorReturn blended soup to stock pot and add seasoned rice vinegar. Adjust seasonings and stir to combine.

This soup is not thick, it is smooth and creamy, and can be vegan if you omit the butter and use vegetable stock in place of chicken stock.

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full ingredient list:

  • 1 onion
  • 2 cloves garlic
  • 2 potatoes
  • 2 carrots
  • 2 ribs celery
  • 1 can coconut milk
  • 1 bottle organic carrot juice
  • 1 litre organic broth
  • 2 tablespoons fresh ginger
  • 1 tablespoon seasoned rice vinegar
  • 1 tablespoon ground cumin
  • 1 tablespoon ground turmeric
  • Sea salt and freshly ground black pepper

I hope you try this recipe and enjoy the soup as much as we have. Please let me know what you think in the comments below 🙂

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