Carrot, coriander & coconut soup

This is a great soup to make on a cold winter day or if your immune system needs a boost. The ginger, garlic, turmeric and lemon juice are great cleansers for the body. Serve it with steamed brown rice, rice noodles or a chunk of crusty bread.

  • 2 red onions, diced

  • 2 cloves garlic, crushed

  • 1 inch ginger, finely chopped

  • 2 celery, washed and sliced

  • 1 ts turmeric

  • 6 carrots, peeled and sliced

  • 3 spring onions, ends cut off and sliced

  • 1/2 litre vegetable stock

  • 1/2 can of coconut milk

  • Juice of half a lemon

  • Salt & pepper

  • Rapeseed oil

Ingredients (serves 2)

Method

Heat a pot or large saucepan on a stove with 1 tablespoon of rapeseed oil. Add the red onion and garlic. Saute, stirring with a wooden spoon, for 2 minutes taking care not to let it stick to the bottom of the pan. Add the carrots, celery, ginger and turmeric, continue to saute for a few more minutes. Then add the spring onions and vegetable stock.

Bring to the boil and then lower the heat and simmer for 30 minutes or until the carrots are tender. Remove from the heat, stir in the coconut milk and lemon juice. Season well with salt and pepper. Serve immediately. It can be kept in the fridge for 2 days. Please note that the coconut milk will solidify when kept in the fridge, but will melt once heated.