Keep it seasonal with this delicious thick, creamy, gluten and dairy-free Carrot and Ginger soup. This delicately spiced soup is a good source of beta-carotene, an antioxidant precursor for vitamin A and thickened with brown rice, provides added protein and fibre. Naturally sweet and warming, it’s a perfect starter or snack for the whole family.
Making this Creamy Carrot and Ginger soup, you’ll need…
- 350 g carrots, grated
- 50g brown rice
- 2 tbsp Ground Coriander
- 1 tbsp Turmeric
- 4 inch fresh Ginger – grated
- 250ml vegetable/chicken stock (more as needed)
- Salt & Pepper to taste
- Coconut/Rapeseed Oil/butter for frying
- 1 small bunch fresh Coriander
Blend the rice to a fine flour in a powerful blender (like a Thermomix or similar) and set aside
In a large saucepan, add a little oil or butter and gently fry the coriander and turmeric for one minute
Add the carrots and stir to mix well.
Add the ginger and gently fry for 5 mins, mixing well. Add the rice flour and continue to fry for further minute.
Add stock, salt & pepper and bring to a boil.
Reduce the heat and cover. Let it simmer until the carrots are tender (about 15-20 mins).
When cool, add the fresh coriander (reserving a small section for a garnish) and blend with a hand blender. If soup is too thick, add a little boiled water until desired consistency. When serving, garnish with fresh coriander.
TIP: I often freeze a whole ginger root and grate from frozen as needed.
TIME SAVER: If you own a Thermomix, you can grind, sauté, cook and blend all in one bowl!
Turmeric not only provides a deep yellow colour but is also powerful anti-inflammatory spice that can help in a number of conditions. It is best added to the butter or oil at the start of the recipe as the fat will help to enhance the absorption of the Turmeric. For more, CLICK HERE.
May Simpkin is a BANT registered Nutritional Therapist with a Masters Science degree in Personalised Nutrition. She is an experienced clinician and Head of Wellbeing at Grace Belgravia, London., as well as Chair of the Continual Professional Committee at BANT, the British Association for Applied Nutrition and Nutritional Therapy . She is also registered with IFM, The Institute for Functional Medicine and a member of the RSM, The Royal Society of Medicine.