Carrot & Coconut Soup
Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
This soup is deliciously sweet and tasty, with the carrots not overpowered by the coconut.
The spices give it a wonderful aroma. It’s easy to make and freezes well.
And with the zing from the ginger and cayenne it also helps to heal colds and sniffles. That said you can just as easily make a mild version of this versatile soup with just a hint of spice.
- 1 big white onion, chopped
- 1 tbsp ginger root, chopped (or ginger spice)
- 1 clove of garlic
- olive oil
- 2-3 large carrots, peeled and roughly chopped
- 1l vegetable stock
6 tbsp desiccated coconut and some for decoration
2 medium leek, finely chopped
Pinch of cayenne and kurkuma (turmeric) and salt and pepper to taste
optional: 400g tin coconut milk or 2 tbsp of creamed coconut
- Lightly fry the onion and leek in olive oil with the ginger and garlic for a few minutes until golden and soft.
- Meanwhile bring 1 l water to the boil and dissolve 1.5 stock cubes in it.
- Simmer the carrots, onions, ginger in the broth for 20 minutes until carrots are soft.
- Allow to cool slightly, and then puree in a blender.
- Return to heat and stir in the desiccated coconut and the coconut milk/ cream if using milk.
- Adjust the seasoning and sprinkle some coconut on top before serving.
Candida Diet advice:
This soup is best enjoyed towards the end of stage 3 — because the sweet cooked carrots can cause symptoms otherwise.
It’s wise to test a raw carrot first to see if you might react to the soup.
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