Happy & Healthy

MAKE A BIG PAN OF SOUP

To survive the dreary winter days

There’s no way to put it other than the following; the weather has been sucky lately. It’s cold, it’s wet, we miss the sun. This time last year the spring came creeping in a bit earlier, but now we’ve got to face the facts and stay buried in our winter coats and oversized scarves just a little while longer. So how are you going to adapt to the weather? You’re going to make a huge pan of soup. To keep us warm and the extra bit of veggies definitely won’t hurt. This week I made carrot/ginger soup and it was divine, if I may say so myself.

Here is my recipe which will definitely provide you with enough for a few days. That way, you’ll have something nice waiting for you when you set foot in your house once you have once again been drenched by the rain.

Ingredient for carrot and ginger soup:

1 kilo carrots
2 big unions

1 garlic clove
1 piece of ginger (about 5cm long)
1,5 liter vegetable or chicken broth
500 ml  coconut milk
lime juice

Optional extras:

diced feta cheese
coriander

How to make it

Wash your carrots and slice them into pieces no bigger than 2 centimeters. Peel the unions, the ginger and the garlic and chop them all into small chunks. Take a big (soup)pan, heat up the oil and fruit the unions and the garlic. This may take about 10 minutes. Add the carrots and the ginger, hustle it all together and add some pinches of salt and pepper. Pour the broth on top of the vegetable and let it boil. Put the lid on the pan and lower the heat.

Let it cook until the carrots are soft. Puree all of the vegetables with a blender until it becomes a liquid. Add the coconut milk and lime juice and puree it once last time. Give it a quick taste to see if it needs and extra salt and pepper and serve it with your optional feta cheese and coriander.