This delicious winter warmer, looks like a bowl of joy, smells incredible and tastes amazing.

It’s creamy, sweet and warming. A real treat following a mornings walk or run on a cold autumnal or winters day. We enjoy it all year. Even on our Scottish summer holidays, after a morning fishing on the sounds of Jura.

It’s packed with carrots, onions, ginger and garlic, which all have great immune boosting properties. It’s full of antioxidants, vitamins and minerals.

It’s also a great soup to enjoy during treatment, particularly  if your suffering from feeling nauseous, as ginger has been used since ancient times as an effective treatment for upset stomachs and nausea.

We all know the importance of keeping our strength up during treatment and afterwards to aid our recovery and this soup is easily digestible and tastes great.

This recipe will serve six. Its suitable for freezing and therefore makes a quick lunch option for later in the week.

Ingredients

1 kg of peeled and grated carrots

2 large onions, peeled and roughly chopped

2 of garlic, peeled and finely chopped

2 thumb sized pieces of root ginger peeled and finely chopped

1lt of chicken or vegetable stock

400 ml tin of coconut milk

2 tbsp of coconut oil

Method

Heat the oil in a pan and and add the chopped onions. Cover with a lid and let them sweat down for about 6 mins, until softened.

Add the garlic and continuous Stir to avoid it burning.

Stir in the carrots and ginger and stir well, cover with a lid and let it soften for about 8-10 minutes, stirring frequently.

Add the stock and coconut milk and stir well and simmer for about 3 minutes.

Remove from the hob and using a hand held blender blitz until smooth.

Heat through before serving

In a hot pan heat some pumpkin seeds, until they start to pop, and use as a garnish.

 

 

 

 

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