Warming Carrot Ginger Soup

This delicious carrot ginger soup is perfect for a rainy day and despite being super yummy also has great nutritional value.

Carrots are highly nutritious and a great source of beta carotene, fibre, potassium, vitamin K1 and antioxidants.

Ginger has powerful anti-inflammatory and antioxidant properties and is excellent for boosting your immune system.

An untraditional ingredient which I have added to this recipe are white beans- which give this soup some extra protein content and creaminess when blended into the soup mix.
White beans are packed with protein and fibre as well as folate, magnesium and B6.

Warming Carrot Ginger soup recipe

(Serves 2)

Instructions:

Pour your vegetable broth and coconut milk into a soup pan and bring to a boil.

Then add in your carrots, onions and garlic. Turn down to medium temperature and cook for about 15-20 minutes.

Once the carrots have become soft, turn the heat down to low temperature and add in your lemon juice, ginger, paprika, black pepper, parsley and basil.

Give everything a good stir and add in the white beans.

Now it’s time to blend your soup. I do this by using a stick mixer since that way I can leave the soup in the pan while blending it. However if you don’t have a stick mixer you can also pour your soup mix into a regular blender, just make sure that you cool down your soup mix before pouring it into a plastic blender(unless you have a heat resistant glass blender)

Once your soup is blended and has a nice creamy consistency I like to cook it for another 1-2 minutes and then serve it while still hot.

I like to garnish my soup with a few sunflower seeds and a bit of fresh parsley.

Happy soup daysxx