For those busy weekday evenings, or days when you just don’t know what to eat, this soup is a sure-fire way to maintain your healthy new year resolutions, whilst getting your fix of satisfying savoury-ness.
If you feel the need to ‘detox’ this January, you’re not alone, BUT going raw or fasting for prolonged periods isn’t always a good idea during Winter (and remember we’re still very much in the midst of the cold months in the UK!). SO in order to obtain the benefits of a gentle cleanse or detox, swapping out the Christmas leftovers and glasses of wine for a few weeks and instead opting for home-cooked whole foods can still give you that squeaky-clean hello 2018 feeling, whilst still enabling you to feel energised enough to be your best in day-to-day life!
Vegan and with all-natural ingredients, this recipe is a great place to start if you’re looking to move away from packaged, processed foods, and towards your own healthy home-made creations.
Tip: Make this on a Sunday, eat it Monday, and freeze any leftovers so you have them on-hand whenever you need!
- 1 tbsp olive oil
- 1 medium onion, chopped
- 1 clove garlic, minced or finely chopped
- 1 small piece of ginger (think half a thumb’s worth), minced or finely chopped
- 1 pound of carrots, peeled and chopped
- ½ tsp honey (choose maple syrup or coconut sugar if you’re a strict vegan)
- pinch of good quality salt and pepper
- 2 cups vegetable stock (or your own homemade broth)
- 1 can unsweetened coconut milk
- 1 tbsp chilli flakes (more or less depending upon how spicy you like things)
- a handful of fresh coriander leaves to serve
Add the olive oil to a large pot and sauté for 2-3 minutes
Add the garlic and ginger and sauté for another minute
Add the chopped carrots and honey, season with the salt and pepper and sauté for 2 more minutes
Pour in the stock, coconut milk and chilli flakes
Bring to a simmer and cook for 15-20 minutes
When the carrots are soft and the liquid is flavourful, remove from the heat
Use a hand blender to whizz up the soup to your desired consistency (OR wait for the soup to cool slightly then add it to a blender)
Sprinkle on a little more salt and pepper, and add the fresh coriander to serve