Carrot and ginger soup with coconut milk

soupAs 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

Step 1: Gather your ingredients
Step 1: Gather your ingredients

Ingredients (serves 2 as a main meal with bread)
5 or 6 carrots (750g)
1 medium potato (200g)
Fresh ginger
1 tin of coconut milk
Salt and freshly ground black pepper

Method

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.

Dicing

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.

Blending

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.

Grate in the remaining carrot

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.

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Some kind of smoothie

smoothieI had to buy a new hand blender because I’d managed to break my old one. In the interest of fairness, I should add that said breaking was entirely down to my own stupidity and had nothing to do with any failings in the device itself. Apparantly the metal attachment hadn’t been properly screwed back onto the handle part after use. Being me, I didn’t bother to check this before using the blender but, seeing it already put together, simply plugged it in and pressed the button. Even when it started making weird noises while spinning all I did was think “Hmm, it doesn’t normally sound like that!”. It only occurred to me to check what was going on when the smell of burning plastic filled the air. Result: the plastic thingy in the handle part things that causes the metal rod for the blades to spin is all worn away so the spinning thing no longer happens. Basically, I’m pretty much a moron…

To christen my new blender, I made this drink which involves the blending together of fruit (and coconut milk), so I guess it’s a smoothie of some kind…

Ingredients:
125 g raspberries
1 tin coconut milk
The juice from half a lime
1 small banana

Method:
1. Break the raspberries  up a bit and place them in a jug with a little bit of the coconut milk, then blend the raspberries until smooth (you might want to wear an apron in case raspberry juice goes everywhere. Or maybe that only happens to me… we’ve already established that I’m a moron, after all ;-))

2. Add the rest of the coconut milk and the freshly squeezed lime juice and stir everything together well with a spoon.

3. Chop up the banana (slice it then halve the slices) and add it to the mixture. Blend everything together until smooth.

4. Place the mixture in the fridge to cool before drinking. Trust me, you won’t want to drink it warm!

Tada… a refreshing drink for summer! And it’s full of fruit (and no added sugar), so it’s also healthy and stuff. Aaaand it’s lactose free/vegan, so basically everyone can enjoy. Unless you’re allergic to coconut milk. Or limes, raspberries or bananas. I bet somebody out there is! (Also, if you’re wondering why the banana went in last… it’s because I only put it in as an afterthought when I realised the mixture was kind of runny. I suppose you can probably put it in earlier, if you like. Or leave it out and use more raspberries – I didn’t have any more so that option was out for me!).