Carrot, Coconut and ginger soup

Carrot, Coconut and ginger soup

This is a serious winter warmer.  Lightly spiced and delicious it is also FODMAP friendly (for those of you who are on this tricky diet like myself.)

Ingredients (seves 5):

7 x carrots, 6 x parsnips

2 x tbs garlic oil

2 x springs of rosemary

1 x 400ml can coconut milk

Spices: 1/2 tsp each of: turmeric, coriander, cumin, asafoetida, 6 x cardamom pods (bashed), 3 x cloves, 1 x bay leaf, 1 x star anise, 1 x knob of ginger (grated)

1 litre water

1 tbs rice syrup or honey

2 x lemongrass stalks (bashed)

Juice of 1 orange and x slices of orange peel

Method:

  • Preheat the oven to 180 degrees celsius.
  • Roughly chop the carrots and parsnips and roast in the oven along with a good glug of olive oil, 1 tbsp of rice syrup or honey, the rosemary and salt and pepper for 40 minutes.
  • Heat up 1 tbs of garlic oil and add the grated ginger, all the spices, the bashed lemongrass, orange peel.  Fry on a medium heat for 5 minutes until nice and fragrant.
  • Add the roasted parsnips and carrots and fry for another 5 minutes.
  • Add 1litre of water and simmer for 20 minutes.
  • Add the coconut milk and juice of the orange.
  • Remove the cardamom pods, the bay leaf, the lemongrass stalks.
  • Using a stick blender, whizz until smooth.
  • Add seasoning to taste, add more water if you like your soup less thick.