Delicious Light Carrot Soup
A delicious light summer soup high in vitamin A. Beta carotene or Vitamin A is an antioxidant which promotes health and healing for the skin, eye and mucosal linings.
Perfect for the change of season heading into the cooler weather. And Carrots being a root vegetable, they offer a grounding and stabilising influence. One we can certainly do with at this time.
Ingredients
- Coconut oil for frying
- 1 medium onion, roughly chopped
- 5-6 medium organic carrots, cut up roughly
- Optional 2 sticks of celery finely chopped – I always add the celery as it is rich in minerals.
- 1 teaspoon peeled, grated fresh ginger
- 1/2 teaspoon ground cumin, to taste
- 1/2 teaspoon ground turmeric, to taste
- 1/2 teaspoon ground coriander to taste
- Pinch of cayenne pepper or chilli flakes if you like a bit of punch or a fresh sweet red chilli deseeded and finely chopped
- water with organic vegetable stock powder
- 1 can organic unsweetened organic coconut milk
- Juice from ½ lime – or a few kaffir lime leaves if you have a tree. If using kaffir lime leaves remove before blending.
- Salt and freshly ground pepper to taste
- Chopped coriander, fennel or parsley for garnish if desired
- Heat the coconut oil. Add the diced chopped onions, celery if using (great for minerals) sprinkle with salt, chilli flakes or fresh if using it. When almost clear add powdered spices. Stir and cook until soft
- Add the water (note that you’ll add coconut milk or cream later so not too much) and stock powder if using; there should be enough to cover the vegetables. Bring the pot to a boil over high heat. Reduce the heat and cook till the carrots are soft cooked through, about 10 to 15 minutes.
- You may add 2 whole kaffir lime leaves while cooking to give tang. Remove before blending as they are fibrous.
- If you have an immersion blender, purée the soup in the pot. If not, wait until the soup cools slightly, and purée in a food processor. Add enough coconut milk (and a little more stock or water if necessary) to bring the soup to the consistency you want.
Adjust the seasoning (depending on the stock you use, you may need more or less salt), and lime juice to taste if you didn’t use kaffir lime leaves.
Garnish with coriander or parsley to taste and serve.
- Serve with bread, chapati or coconut yogurt. I like it on its own.
- Bon Appetite – I have adapted this recipe to my own liking. I hope you enjoy also.
