Dairy Free Creamy Ginger Carrot Soup

This delicately sweet creamy ginger carrot soup is subtly spiced with ginger and does not use cream! Providing great fibre and an array of vitamins, including beta-carotene, a precursor to the antioxidant vitamin A, this rich carrot soup doesn’t skimp on flavour. Naturally warming, this ginger carrot soup is perfect for the whole family plus a great one to take in a flask as a packed lunch or snack.

Making this Creamy Ginger Carrot soup, you’ll need…

• 1 small bag carrots, grated
• 2 medium onions, finely chopped
• 2 inch fresh ginger, grated with the skin on
• 4 cloves garlic, finely chopped
• 250ml water
• Salt to taste
• 1 tbsp Coconut oil
• Pumpkin seeds/Sesame seeds for garnish

This warming creamy ginger carrot soup couldn’t be simpler..here’s how?

In a large saucepan, heat the coconut oil and add the onions, carrots, ginger and garlic all at the same time. Gently fry for at least 5 minutes, until the vegetables have softened and the aromas have been released, taking care not to allow them to burn or change colour.

Add the water so it just covers the vegetables plus a generous sprinkle of salt to taste and bring to a boil. [As you’re not using stock, you’re in control of how much salt you use. Don’t be afraid to bring out the flavour with enough salt]

Reduce the heat and cover. Let it simmer for around 10mins until the carrots are tender.

Allow to cool slightly before blending using a hand blender or a food processor for around 2 mins, until the soup is velvety smooth. If the soup is too thick, add a little boiled water until desired consistency. Taste and adjust seasoning if necessary.

Sprinkle with a garnish of sesame seeds and serve hot.

TIP: I often freeze a whole ginger root and grate from frozen as needed.

TIME SAVER: If you own a Thermomix, you can chop, sauté, cook and blend all in one bowl!

Cooking this creamy carrot ginger soup in your THERMOMIX

Instructions

• In the bowl, add the onions quartered, peeled whole garlic, chunks of ginger plus the coconut oil.
• Chop for 5 secs | speed 5
• Cook for 5 mins | 100 degrees | speed 1
• Add water, cook for 10 mins | 100 degrees | speed 1
• Blend for 1½ mins | speed 10 (increasing gradually from speed 5-10)

Nutritional Nugget:

Beta Carotene; a red-orange pigment found in plants and fruits, especially carrots and many other red and orange coloured vegetables. It is converted in the body to vitamin A, an essential antioxidant. For more, CLICK HERE