This carrot and coconut soup is a bowl of pure goodness. Packet full of Vitamin A which is important for growth and development, maintenance of the immune system (perfect for fighting winter nasties) and good for vision.
The whole family loves soup including the boys. As long as they have “dippers” usually toast they are happy little campers.
The coconut cream adds in a lovely flavour and though it contains mostly saturated fats (I have used the light variety) they are fats that are easily broken down and used – not stored.
The addition of turmeric adds vibrancy and is a natural anti inflammatory a well as containing many antioxidants.
These three ingredients when combined together create the most perfect winter soup that is budget friendly, tasty and most importantly good for you.
INGREDIENTS
1 kg Carrots, cut into 2cm chunks
1 Onion, peeled and sliced
400ml Light Coconut Cream
3 1cm pieces of Turmeric
400ml Vegetable Stock
LETS PUT IT ALL TOGETHER
1. Place the carrot and onion into a hot pot and cook for a minute or two.
2. Add the remaining ingredients, being to the boil and then reduce to a simmer with the lid on for 20 minutes or until the carrot is tender. Remove the turmeric before blitzing.
3. Using a stick mixer blitz until smooth. If it is too thick add a little water.
Serve with toasted pita bread.
Serves 4 – 6
Hi Amanda, this looks yummy! Can you advise if powdered turmeric would be a suitable swap? (And if so how much to use?)
Thanks 🙂
Hi, yes you can use powdered. 1 Teaspoon.
Thank you!
Wow! Just made this for my 15 month old and I for lunch, and I couldn’t spoon it in fast enough for her! I thought it was delicious too.. Easy and cheap to make, I used the powdered turmeric and it smelt and tasted fantastic. I will be adding this recipe to my list of regulars. Thank you! Two happy tummies, and a clearer conscience than after the chips we had for lunch yesterday ?
That’s great Kate. Soups are the perfect way to up the veggie intake.