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Carrot, Ginger and Coconut Soup

Saturday, 29 November 2014 00:00  by Emily S.

One of the best things about winter’s early arrival is the urge to whip up some delicious, soul-warming soup! This carrot, ginger and coconut soup pairs perfectly with slice of honey baked ham or baguette, but can also stand alone as a light meal in itself.


  • 6 carrots
  • 4 parsnips
  • 2 stalks of celery
  • 3 cups of boiling water
  • 1/2 a cup of coconut milk
  • An inch of ginger
  • 1 tablespoon of apple cider vinegar
  • A sprinkling of chili flakes
  • 1 teaspoon of paprika
  • Salt and pepper (optional)
  • 4 Portobello mushrooms
  • A large handful of pumpkin seeds


  1. Start by peeling the carrots and parsnips, then chop them and the celery into small, bite-sized slices.
  2. Place the veggies into a saucepan with the peeled ginger, paprika, chili flakes, salt & pepper, plus the boiling water and then allow it all to simmer for about 20 minutes.
  3. After 20 minutes the veggies should be nice and soft.
  4. At this point transfer them and all their water to a blender, adding the coconut milk and apple cider vinegar and blend until creamy – you may want to add more water at this point depending on how thick you like your soup.
  5. While the soup blends chop the mushrooms in half, then thinly slice them.
  6. Sauté them in a frying pan with olive oil, dried mixed herbs, chili flakes and salt, adding in the pumpkin seeds as they begin to brown.
  7. Then pour your soup into bowls and place the mushroom seed mix on top.
Last modified on Saturday, 29 November 2014 21:01

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