Coconut and ginger carrot soup

Coconut and ginger carrot soup

Our coconut and ginger carrot soup is wholesome and delicious.  It’s the perfect bowl of comfort for the cooler months and the ideal light lunch or dinner.  The ginger, turmeric, garlic and coconut milk packs a health and flavour punch.

Ginger contains gingerol, a substance with powerful medicinal properties.  Ginger has a very long history of use in various forms of traditional and alternative medicine.  It has been used to help digestion, reduce nausea and help fight the flu and common cold to name a few. It has powerful antioxidant and anti-inflammatory properties.

Turmeric contains carcumin, a substance with powerful anti-inflammatory and antioxidant properties.  The golden spice supports immune health, helps relieve pain and can aid in digestion among other things.

Garlic is closely related to onions, shallots and leeks.  It is high in a sulfur compound called allicin, which is believed to bring most of the health benefits.  Garlic is highly nutritious but has very few calories and is known to boost the function of the immune system.  High doses of garlic appear to improve high blood pressure and lower cholesterol levels.  Garlic also contains antioxidants that protect against cell damage and ageing.

Coconut milk is made by grating the flesh of a brown coconut, soaking it in water and straining it to produce a milk like consistency.  Coconut milk is a high calorie food but also a good source of several vitamins and minerals.  Coconut milk is high in saturated fats called medium-chain-triglycerides (MCT).  MCT may reduce appetite, increase metabolism and help loose belly fat. Studies have shown that cholesterol and triglyceride levels improve with coconut intake.  Coconut milk may also reduce inflammation, decrease ulcer size and fight the viruses and bacteria the cause infections.

Coconut and ginger carrot soup

May 3, 2018
: 4
: Easy

This flavoursome and healthy carrot soup is the perfect comfort food

By:

Ingredients
  • 6 large carrots
  • 2 tbsp coconut oil
  • 4 cm fresh ginger
  • 4 garlic cloves
  • 1 onion
  • 1 tsp turmeric
  • 2 cups chicken bone broth (or vegetable stock for vegan)
  • 1 can of coconut milk
  • handful of coconut flakes, nuts and herbs
Directions
  • Step 1 Preheat the oven to 180℃.
  • Step 2 Roughly chop the carrots. Add a tbsp of coconut oil to a roasting pan and roast the carrots until cooked.
  • Step 3 While the carrots are in the oven, finely chop the garlic, ginger and onion.
  • Step 4 In a pan, fry the garlic, ginger and onion in a tbsp of coconut oil for a few minutes.
  • Step 5 Add the turmeric, stir until combined and cook for another minute.
  • Step 6 Add the coconut milk and broth or stock to the pan cook on medium for a few minutes.
  • Step 7 Add the soup mixture and carrots to a blender and blend until smooth.
  • Step 8 Serve in individual soup bowls topped with coconut flakes, chopped nuts and herbs.



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