Carrot, Ginger & Coconut Soup
London’s been absolutely freezing this week, which means one thing – a serious need for hearty, warming foods. I know most people don’t usually associate vegan style food with this way of eating, but it actually really works. I’ve been living off meals like roasted brussel sprouts with quinoa, pomegranates, sautéed mushrooms and sweet potatoes, mixed veggie pasta with my homemade tomato sauce, raw brownies with banana sauce, spinach based stir fry’s and delicious soups, my favourite of which has been this carrot, ginger & coconut soup – it is just amazing! The perfect winter warmer. The blend of carrots, celery and parsnips creates a deliciously sweet flavour that echoes the vegetables earthy origins, while the coconut milk takes their creamy consistency to the next level, making the soup taste smooth and velvety! So it appears hearty and decadent, yet still so wonderfully healthy and nourishing. The uniqueness of this soup, however, lies is the ginger which adds an insanely incredible zing to every mouthful, leaving a wonderful after taste that just makes you want more and more! Ginger is also one of nature’s most powerful digestion aids, so it’s great to get a good dose of it in regularly.
The soup tastes amazing just as it is but for extra awesomeness I like to add toasted pumpkin seeds and sautéed mushrooms – it makes the dish more filling as sometimes soup isn’t quite enough to keep you going from one meal to the next!
– 6 carrots
– 4 parsnips
– 2 sticks of celery
– 3 cups of boiling water
– 3 tablespoons of coconut milk
– 1 knob of ginger, about an inch long
– 1 tablespoon of apple cider vinegar
– a sprinkling of chilli flakes
– 1 teaspoon of paprika
– salt & pepper to taste
– 4 portobello mushrooms
– a large handful of pumpkin seeds
Start by peeling the carrots and parsnips, then chop them and the celery into small-ish slices. Place the veggies into a sauce pan with the peeled ginger, paprika, chilli flakes, salt & pepper.
Add the boiling water to the pan and then allow it to simmer for about 20 minutes.
Once the veggies are cooked transfer them and their water into a blender with the coconut milk and apple cider vinegar. Blend until creamy – you may want to add more water at this point depending on how you like your soup.
While it blends chop the mushrooms in half, then thinly slice them. Sauté them in a frying pan with olive oil, dried mixed herbs, chilli flakes and salt, adding in the pumpkin seeds as they begin to brown.
The pour your soup into bowls and place the mushroom seed mix on top – you can add a swirl of coconut milk too if you’re feeling fancy! Enjoy!