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Ginger carrot soup; eating carrots and staying healthy

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.
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Course Soup

Ingredients
  

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

  • 350 g carrots grated
  • 50 g 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
  • 250 ml vegetable/chicken stock more as needed
  • Salt & Pepper to taste
  • Coconut/Rapeseed Oil/butter for frying
  • 1 small bunch fresh Coriander

Instructions
 

  • 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 a 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 the soup is too thick, add a little boiled water until desired consistency. When serving, garnish with fresh coriander.

    Notes

    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!