Spicy Carrot and Coconut Soup
Prep time:  5 mins
Cook time:  20 mins
Total time:  25 mins
Serves: 4
  • 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
  1. Lightly fry the onion and leek in olive oil with the ginger and garlic for a few minutes until golden and soft.
  2. Meanwhile bring 1 l water to the boil and dissolve 1.5 stock cubes in it.
  3. Simmer the carrots, onions, ginger in the broth for 20 minutes until carrots are soft.
  4. Allow to cool slightly, and then puree in a blender.
  5. Return to heat and stir in the desiccated coconut and the coconut milk/ cream if using milk.
  6. Adjust the seasoning and sprinkle some coconut on top before serving.
Recipe by Candida Diet Plan at http://candidadietplan.com/spicy-carrot-and-coconut-soup/