Happy & Healthy

Make a large pot of soup for a few days

Especially with this weather

It's drizzling, it's cold and it's nasty weather. Last year we could already cautiously take our intermediate jacket from the attic around this time, but now we mainly have to work a lot with thick scarves and ponchos. So it's a perfect time to make a big pot of soup. That warms us up and for the under-the-weather ones among us, a little more vegetable absolutely can't hurt. I made this week carrot/ginger soup and it was incredibly tasty. For myself, but also for him and that pleased me, since he actually thinks the Unox pea soup from a can is the tastiest.

I'll give you the recipe; with this you make an extra large pot for a few days. Then there's something delicious waiting for you when you come home soaked.

Ingredients for carrot/ginger soup:

1 kilo of carrots
2 large onions
a piece of ginger of 5 cm
1.5 liters of vegetable or chicken broth
500 ml coconut milk
juice of a lime

For serving (optional):

crumbled feta
coriander

Here’s how to make it

Wash the carrots well and cut them into pieces of 2 centimeters. Peel the onion, ginger, and garlic and also cut them into coarse pieces.

Take a large (soup) pot, heat the olive oil and slowly sauté the onion and garlic. This can take about 10 minutes. Add the carrots and ginger, stir well and season with salt and pepper. Pour the broth over the vegetables and bring it to a boil. Put the lid on the pot and set the pot on low heat.

Let it simmer until the carrots are soft. Puree the vegetables with an immersion blender until smooth. Add coconut milk and lime juice and blend a little more. Taste to see if it needs a bit more salt and pepper and serve it with feta and coriander if desired.