Tuesday, 11 June 2013

Ginger & Carrot Soup Recipe

When the weather turns cold, my weekday lunches are all about soup, soup and even more soup! So much nutrition in one little bowl, and it helps that Mr B loves it too. He has just learnt to dunk his bread in the soup - very cute, but very messy!
This amazing recipe is from the lovely Amy at Coconut Health & Healing and is super easy, yummy and packaged with so much goodness. Serve up with some warm crusty bread (lashings of butter optional) and it is a lunch made in heaven.
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  • 1 tablespoons extra-virgin coconut oil
  • 1 cup chopped onion
  • Salt
  • 1 tablespoon minced garlic
  • 2 tablespoons minced peeled ginger
  • 1kg of carrots, peeled and chopped
  • 1 sweet potato, peeled and chopped
  • 6 cups low-sodium chicken or vegetable stock
  • 1/4 cup pine nuts
  • 1 1/3 cups plain yoghurt
  • 1 teaspoon honey
  • 1 teaspoon minced fresh thyme
  • Freshly ground pepper
What to do:
  1. Combine the coconut oil and onion in a heavy pot over medium-high heat. Sprinkle with 1/2 teaspoon salt and cook, stirring, 10 minutes, until just starting to caramelize.
  2. Add the garlic and ginger and cook, stirring, 2 more minutes, being careful not to burn the mixture. Stir in the carrots, sweet potato, and the chicken or vegetable stock. Bring to a simmer, cover, and cook until the carrots and sweet potato are very tender, about 20 to 25 minutes. Keep warm.
  3. Meanwhile, in a small sauté pan over high heat, lightly toast the pine nuts. Set aside to cool.
  4. In a small bowl, combine the yogurt, honey, thyme, and 1/2 teaspoon pepper.
  5. Puree the soup with an immersion blender until very smooth (or puree in a regular blender in batches). Adjust the seasoning with salt and pepper and serve with a dollop of the yogurt mixture and some pine nuts.
Thanks for the amazing recipe Amy! Don't forget that we have our giveaway on right now thanks to Coconut Health & Healing, pop over here to enter.
What is your favourite Winter soup?

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