This Carrot and Ginger Soup with Coconut Milk is just what the ‘naturopath’ ordered. Winter is fast approaching and the need for warmer, and more comforting meals couldn’t be more necessary.
Something as simple as a carrot soup can be overlooked, the nutrients found in carrots make a dish like this so worthwhile. Carrots are known for being high in fiber and they contain beta-carotene. They rich in vitamins A, C and K – perfect to help with those winter colds. The beta-carotene acts as an antioxidant which repairs damage down to our cells, as well as it slows down the ageing of cells.
Besides carrots, this soup contains a powerhouse of nutrients. Most important though is the ginger and turmeric.
Turmeric has a beautiful earthy flavour and well as a rich vibrant colour, it’s that colour that contains the compound – Curcumin. When aiding gut health the turmeric/curcumin facilitates a balance between the microbiota and the immune response in the colon. Curcumin encourages the glands on the inner surface of the intestines to heal. This is especially helpful when working on healing a leaky gut.
Gut healing, and gentle of the digestive system this soup contains the healing properties of ginger and turmeric.
- 2 Tablespoons coconut OR olive oil
- 1-inch piece of ginger, peeled and grated
- 1 Whole Onion Diced
- 4 cloves of garlic minced
- A pinch of dried chili flakes
- 1 kg carrots, peeled and sliced
- 1 cup sweet potatoes, peeled and cubed
- 1/2 cup butternut, peeled and cubed
- 1 tsp himalayan salt
- ¼ tsp ground cinnamon
- 1-inch piece of turmeric root, peeled and grated (or use ½ tsp ground)
- Freshly ground pepper to taste
- 3 cups filtered water or bone broth
- 1 cup coconut milk + ¼ for serving
- Chopped flat leaf parsley for garnishing
- Melt coconut oil in a medium saucepan over medium heat. Saute the minced ginger, garlic, onion and pepper flakes for until glossy. Do not brown or develop color.
- Add carrots, sweet potato, salt, cinnamon and turmeric and cook another 1-2 minutes, stirring occasionally. Add water/ bone broth and coconut milk, bring to a boil. Reduce heat, and simmer until carrots are very soft, 25-30 minutes.
- Puree soup in batches in a blender, until smooth.
- Divide soup between your serving bowls and drizzle with coconut milk, finish with chopped parsley and seasoning, if desired.