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Carrot and Coconut Soup

I love soup, its a great way to increase your veg count, colour and therefore extra vitamins and minerals in your diet. This Carrot and Coconut Soup is bursting with flavour and has a lovely smooth subtle flavour with the added coconut which works well against the spices. This soup is naturally gluten free, dairy free and suitable for vegans. I have made my gluten free seeded crackers which compliments this soup nicely. This soup is naturally gluten and dairy free and suitable for vegans.

Carrot and Coriander Soup

I love soup and this is a great way to increase your veg count, colour and extra vitamins and minerals in your diet. This Carrot and Coconut Soup is bursting with flavour and has a lovely smooth subtle flavour against the spices. This soup is naturally gluten free, dairy free and suitable for vegans. I have made my gluten free seeded crackers which compliments this soup nicely.
Prep Time10 mins
Cook Time30 mins
Course: Appetizer, dinner, lunch, Main Course, Soup
Cuisine: English
Keyword: carrot and coconut soup, coconut soup, dairy free gluten free soup, dairy free soup, gluten and dairy free vegan soup, gluten and vegan recipes, gluten free carrot soup, homemade soup, plant based recipes, vegan and gluten free soup
Servings: 4
Calories: 1kcal

Equipment

  • knife
  • Chopping Board
  • large pan
  • wooden spoon
  • stick blender or blender
  • peeler

Ingredients

  • 1 tbsp oil (your choice) i like coconut oil
  • 30 g ginger peeled and chopped
  • 1 red chilli deseeded
  • 5 spring onions, chopped
  • 600 g carrots, peeled and chopped
  • 3 sweet potatoes or about 600g, peeled and chopped
  • 700 ml vegetable stock
  • 1 400g can of coconut mil
  • coriander, chilli or coconut flakes to serve

Instructions

  • heat the oil in a pan and add the ginger, chilli, and spring onions and soften over a low heat. You dont ideally want to colour these just cook them through.
  • Add the carrots and sweet potato and allow to cook for 5 minutes
  • Add the stock and stir and add a lid and simmer until vegetables are soft.
  • Add the coconut milk and simmer for a further 5 minutes. Remove from the heat and allow to cool for a few minutes and then blend with a stick blender or blender (take care if soup is hot) Add a generous pinch of salt and pepper.
  • When serving you may choose to add coriander leaves, chilli or coconut chips.

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