Carrot & Ginger Soup




187 per portion


1 tbsp. olive oil

1 onion, chopped

2 cloves garlic, minced

2 tbsp. ginger, grated

23 oz. (650g) carrots, peeled, chopped

4 cups (960ml) vegetable stock

1 tsp. salt

½ tsp. white pepper

1 tsp. thyme leaves, dried

14 oz. (400ml) can coconut milk, full fat 

½ lime, juice

How To

Heat the olive oil in a large pan, over a medium heat. Cook the onion for 5-6 minutes, until soft. Add the garlic and ginger, and cook for a further 1-2 minutes. 

Add the carrots, vegetable stock, salt, pepper and dried thyme, and stir well to combine. Simmer for 20-30 minutes, until the carrots
have softened.

Allow to cool slightly and blend until smooth using either a hand blender or a food processor.

Finally, stir in coconut milk and lime juice, and serve.

This soup can be stored in an air tight container in the fridge for up to 4 days.

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