Spiced carrot & ginger soup


The perfect autumn soup, warming, comforting and the most amazing colour. This wonderful bowl of goodness is packed full of anti inflammatory, anti viral properties, so it will help keep the bugs away as the weather gets cooler.

This soup is yummy on its own, or topped with coconut yogurt and this incredible coriander chutney (recipe coming soon). Its souper easy to make (sorry, couldn’t resist) and freezes well for an instant healthy lunch when you need one.


2 heaped tsp coconut oil 

1 large red onion, chopped

2 cloves garlic, finely chopped

15g fresh root ginger, peeled & grated 

2 sticks celery, chopped

1 heaped tsp ground cumin 

1 heaped tsp ground coriander 

1/2 heaped tsp ground turmeric 

Salt & Pepper 

400g washed carrots, roughly sliced 

850ml hot water 

1/2 can coconut milk (or 3 tblsp creme fraiche)

Juice of 1/2 lemon 

soup ingredients

Heat the coconut oil in a large pan and add the chopped onion. Put the lid on and gently sweat the onions over a low heat until they are soft. Add the garlic, ginger, celery, seasoning and spices and cook for a few more minutes.

Add the carrots and hot water and simmer with the lid on for 10-15 minutes until the vegetables are cooked.

Pour in the coconut milk and lemon juice then blend with a stick blender or jug blender until smooth. Check for seasoning, adding more salt if necessary.

Top with your favourite crunchy nuts, seeds, coconut cream or cheese and prepare to be warmed!