Carrot and ginger soup with coconut cream — the bowl of warmth you’ll make on repeat

Bright, comforting, and packed with goodness, this carrot and ginger soup is the kind of meal that feels both nourishing and indulgent. The natural sweetness of the carrots pairs beautifully with the gentle warmth of fresh ginger, while a touch of coconut cream adds a silky finish. It’s simple to make, full of flavour, and perfect for cooler days or whenever you’re craving something wholesome and satisfying.

Carrot and ginger soup

Ingredients

1 tbsp olive oil
1 smallish leek sliced and diced
6 large carrots, chopped
2 garlic cloves, smashed
3cm piece of fresh ginger, grated (add more ginger if you like it)
5 cups of chicken stock or vegetable stock
1 tbsp apple cider vinegar
¼ cup of coconut cream
Chives or Parsley
Salt and pepper

Method

1.        Heat oil in large heavy based pot over a medium heat. Add the leeks and garlic, gently fry for a few minutes.
2.        Add the carrots and ginger and fry, continuously stirring, for about 8 minutes.
3.        Add the stock and apple cider vinegar to the pan and bring to the boil.  Simmer for 20 minutes or until the carrots are tender.
4.        Remove from heat and allow to cool before blending with a stick blender.  You can use a blender or liquidiser but be careful not to burn yourself.
5.        Add in the coconut cream and reheat. Season with salt and pepper.
6.        Serve with a sprinkling of chives or parsley and warmed crusty loaf.

Serves: 2 -3