Carrot, Ginger and Coconut Soup
A creamy, flavourful soup to brighten chilly days.
I’ve been eating so much of this soup recently, I think it’s got me through 2020 so far, especially the most recent lockdown in the UK. I love to make a big batch or two of soup for the week and a loaf that I slice and freeze. Don’t have the mental bandwidth to decide what to have for lunch? It’s there for you. Need a snack? Throw some in the microwave in a mug and sip on it.
This soup can’t make this year make sense, it can’t fix all your problems but it’s a start, and sometimes that’s just what you need. If you want to make the soup more spicy, throw in some chili flakes with the ginger at the start and sometimes I add a bit of curry paste or powder then too depending on my mood. Just taking it day by day, like everything else…
Carrot, Ginger and Coconut Soup
Ingredients
- 1 large onion
- 5cm piece of ginger
- 550g carrots (approx 5 large carrots)
- 70g uncooked rice (approx 1/4 cup)
- 1 tin of whole coconut milk
- 500ml stock (just over 2 cups)
- Olive oil
- Coriander
- Chilli flakes
- Salt & pepper to taste
Instructions
- To prep ingredients, rinse the rice and set aside. Dice the onion, peel and grate the ginger and peel and slice carrots into uniform discs.
- Sauté onion in a little olive oil until soft and beginning to go translucent.
- Add in the ginger, salt and pepper and stir on low heat for a minute.
- Add in the carrots, rice, stock and coconut milk and cover the pan, simmering on a low-medium heat until the carrots have fully cooked and can be pierced easily with a fork.
- Add coriander, salt and pepper to taste and blend.
- Top with chilli flakes and extra coconut cream if desired.
