Spring may be here but that doesn’t mean you can’t still enjoy a healthy soup…and the best thing about this carrot and coconut soup recipe is it can be served hot or cold.
Health benefits of carrot and coconut soup
I like to make this soup when I feel like a bit of a vitamin and mineral boost.
- Carrots are a good all-rounder as they are high in beta carotene, Vitamin K, fibre, potassium, and antioxidants.
- Ginger has a warming effect on the body and is good for digestive health and immune support.
- Onions and garlic have anti-microbial properties and give the soup a nice flavour.
- Coconut milk is a good fat to support healthy cells. It’s also highly nutritious and rich in fibre, vitamins C, E, B1, B3, B5 and B6 and minerals including iron, selenium, sodium, calcium, magnesium and phosphorous.
Carrot & Coconut Soup Recipe
Serves 4 Approx 360 cals per bowl
- 50g Salted Butter
- 454g carrots, peeled, chopped
- 1 onion, chopped
- salt and ground black pepper
- 1 tablespoon of grated ginger
- 1 clove of ginger minced
- 480ml vegetable stock
- 400g tin of low fat coconut milk
- 2 tablespoons sweet chilli sauce (plus more for serving)
- Fresh coriander or basil leaves (for serving)
Melt the butter in a large saucepan and add the carrots, onions, ginger and garlic.
Season with salt and pepper and cook for around 15 minutes, stirring often.
When the carrots are softened, stir in the stock, the coconut milk and the chilli sauce.
Bring to boil and then reduce heat leaving to simmer. Stir occasionally and when the vegetables are soft remove from the heat.
Leave the soup cool slightly and then puree in a blender or using a handheld until smooth.
If you like an extra kick, drizzle with a little more chill sauce and top with coriander before serving.
This soup can be kept for around 3 days in the fridge. It’s actually nicer the second day once it’s had time to stand.