Spicy Carrot, Ginger and Coriander Soup

Creamy Carrot, Ginger and Coriander Soup

This delicious Creamy Carrot, Ginger and Coriander soup is subtly spiced and delicately sweet, providing good protein, fibre and plenty of vitamins and antioxidants.  As well as low fat and low GI, it is thickened with a brown rice flour adding even more fibre and protein for a complete meal that will keep you feeling full for longer – great to take as a packed lunch in a flask.

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

  • 350 g carrots, grated
  • 50g brown rice (optional)
  • 1 onion, finely chopped
  • 2 tsp Ground Coriander
  • 1 tsp Turmeric
  • 2 inch fresh Ginger, grated
  • 2 cloves garlic, crushed or finely chopped
  • 250ml vegetable/chicken stock (more as needed)
  • Salt & Pepper to taste
  • Coconut/Rapeseed Oil/butter for frying
  • 1 small bunch fresh Coriander

Here’s how….

Blend the rice to a fine flour in a powerful blender (like a Thermomix or similar) and set aside

In a large saucepan, add a little oil or butter/coconut oil and gently fry the onion for one minute, until it is translucent, before adding the garlic, coriander and turmeric. Continue to fry over a gentle heat for one minute

Add the carrots and stir to mix well.

Add the ginger and gently fry for 5 mins, mixing well. Add the rice flour and continue to fry for further minute.

Add stock, salt & pepper and bring to a boil.

Reduce the heat and cover. Let it simmer until the carrots are tender (about 15-20 mins).

When cool, add the fresh coriander, (optional) reserving a small section for a garnish and blend with a hand blender. If soup is too thick, add a little boiled water until desired consistency. When serving, garnish with fresh coriander.

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

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

Nutritional Nugget

Turmeric not only provides a deep yellow colour but is also powerful anti-inflammatory spice that can help in a number of conditions. It is best added to the butter or oil at the start of the recipe as the fat will help to enhance the absorption of the Turmeric. For more, CLICK HERE

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