Warming heritage carrot soup
January 19, 2020
: 6
: 15 min
: 30 min
: 45 min
: Easy
In season heritage carrots give this soup its distinctive garnet colour. You can turn the heat up or down for a warming meal when the cold weather starts to set in.
Ingredients
- 2 tablespoons rapeseed oil
- 1 inch piece fresh root ginger, grated
- 1 inch piece fresh tumeric, grated
- 2 garlic cloves, crushed
- 2 chillies, finely chopped, deseeded
- 1 onion, diced
- 2 shallots, diced
- 15g fresh coriander, finely chopped (stalks and leaves)
- 500g heritage carrots, chopped and peeled
- 1 litre homemade vegetable stock
- 400g can coconut milk
- 1/2 lime, juiced
- To serve:
- creme fraiche or yoghurt
- coriander leaves or chives, finely chopped
- coconut chips or fried onions
Directions
- Step 1 Place the rapeseed oil, ginger, tumeric, garlic, chillies, onion, shallots, coriander in a large pot over medium-low heat and lightly season. Cook for 5 minutes or until soft and aromatic. Keep your eye on it and stir occasionally to prevent it sticking to the bottom of the pan.
- Step 2 Add the carrots and cook for another 5 minutes.
- Step 3 Add the stock and increase the heat. Bring to a rolling boil, then reduce the heat and simmer for 20 minutes or until the carrots are soft. To test the carrots gently pierce with a fork.
- Step 4 Add the coconut milk and cook for another 5 minutes.
- Step 5 Take off the heat and blend with a stick blender until smooth. Stir in the lime juice and season.
- Step 6 To serve drizzle with creme fraiche (omit for vegan version), finely chopped coriander leaves and coconut chips.
Variations:
- Just as you can adjust the heat, you can also adjust the colour of this soup. If you prefer a bright marigold hue, use regular carrots.
While the soup is simmering watch Lori Gottlieb‘s TED Talk: How changing your story can change your life (16:25)
