As regular readers will know, I have recently been having some problems with my stomach. For over a week, the only foods I could eat without immediately being in pain were plain porridge made with water (yuk!) and plain couscous with a bit of spinach stirred in. Exciting, no? Towards the middle of week two, I started to feel able to introduce slightly more flavourful foods to my diet, so I decided to make some soup. Being already blended, I thought it would be easy enough to digest while allowing my taste buds to get some action again! I enjoyed the soup so much that I knew I would have to make it again. So when my stomach started playing up again yesterday (apparantly greasy fish and chips at the Irish pub weren’t its friend), I did, and this time remembered to record it for my blog. So here is my recipe for Carrot and Ginger Soup with Coconut Milk (completely made up by me – if there are similar soups already on the internet it’s entirely coincidence!). I apologise in advance for the crappy photos (even more crappy than usual that is). My camera is in the process of dying a slow and painful death…
Carrot and Ginger Soup with Coconut Milk
Ingredients (serves 2 as a main meal with bread)
5 or 6 carrots (750g)
1 medium potato (200g)
1 tin of coconut milk
Salt and freshly ground black pepper
1. Put some water in a pan and set it on to boil (or boil some water in the kettle and pour it into a pan)
2. Peel the potato and all but one carrot (two if they’re small ones) and dice them into small pieces, then place them in the boiling water and cook until soft.
3. Drain out the water then place the potatoes and carrots in a blender (or back in the pan if using a hand blender) and blend to a purree.
4. Return the purree to the pan and grate in about a teaspoon of fresh ginger – sorry I can’t be more precise with the measurement. I just chopped a chunk off and grated it! – (or stir in some powdered ginger if that’s all you’ve got – I won’t tell anyone), then season with salt and freshly ground black pepper
5. Place the pan back on the hob on a low heat and stir in the tin of coconut milk
6. While the mixture is heating, peel the remaining carrots then grate them into the pan. Once all the carrot is grated, stir it in and immediately remove the pan from the heat.
7. Check the seasoning, add more if required, then serve the soup along with some bread.
The step with the grated carrot is optional – if you prefer, you can purree all the carrots. Personally, I like the texture the grated carrot adds and I like to kid myself that it makes the soup more healthy because it ends up practically raw so none of the vitamins can have been cooked out yet ;-)
This soup is gluten free, dairy free and both vegetarian and vegan, so basically perfect for almost everyone.