This is one of the easiest, yet very tasty soups, that I frequently make on weekdays. The basic ingredients are carrots, ginger, coconut milk (tinned) and fresh coriander, and I might use whatever I have in my fridge for the rest of the ingredients. The colour screams carotenoids and vitamin A which is essential for eyes and skin health. Ginger leaves a slightly tingling aftertaste on the spoon, while the coconut milk and fresh coriander offer an exotic asian taste to this otherwise super simple soup.
Ingredients (for 4 people)
-1 leek, sliced
-1 onion, sliced
- 1 large potato, peeled and diced
- 4 big carrots, sliced
- 5cm fresh ginger, grated
- 1 tin coconut milk
- Juice of 1 lime
- 1 tsp cayenne pepper or chilli flakes
- 1 tsp tamari or soy sauce
- 1,5 lts fresh vegetable broth or 1 bouillon diluted in 1.5 its water
- Fresh coriander and one spring onion, chopped to serve
Preparation
- In a large pot saute the leeks, onion and ginger with a tbs of olive or coconut oil for 2-3 mins
- Add the potato and carrots and sauté for 5 mins, stirring frequently
- Add the broth or bouillon water and boil for 30mins with the lid on
- When the vegetables are soft enough to pierce with a fork blitz with a hand blender into soup consistency.
- Add the coconut milk and lemon juice and boil for another 5mins in medium heat.
- Garnish with fresh coriander leaves and chopped spring onions.