With the cold dark nights drawing in, here’s a really easy, quick and delicious soup that will make you feel all warm and fuzzy inside!
This soup will make approximately 16 cups so you can freeze some for later – if you’re cooking, you may as well make more than you need so you have some for another time.
4 lbs organic carrots
4 organic red bell peppers
Organic ginger root
2 Organic cloves of garlic
1 small organic yellow onion or some organic onion powder
2 cans of organic coconut cream (preferably from a can with a BPA free lining).
*6 cups of vegetable stock (here’s a very simple video recipe to make your own stock).
Wash and lightly scrub the carrots. Roughly chop them up and put them in a big pot.
Wash and de-core the red bell peppers. Roughly chop them up and put them in the pot with the carrots.
Chop the onion and add to the pot (or add 3 tablespoons of onion powder).
Add a couple of pinches of salt (I use Himalayan pink salt).
Peel two garlic cloves and add them to the pot (you can add more garlic if it’s vampire season!).
Peel a chunk of ginger root, roughly chop the ginger and add to the pot. (Use however much you like to taste. You can always add more later).
Add the vegetable stock and water to the pot so it covers the carrots and peppers.
Cover the pot with a lid, bring to the boil then reduce the heat and simmer for about 6 minutes or until the carrots are slightly softened.
Transfer batches of the soup into a high powered blender (making sure you only fill it about half way) and whizz it up until it’s smooth. (If your blender isn’t very high powered, make sure you cook the carrots until they’re soft so it will be easier to blend). Put the blended soup into a big bowl and keep going until you’ve blended everything from the pot.
When all the soup has been blended, do a taste test. If you want to add a bit more garlic or ginger, cut some up and add it to the blender with a little of the blended soup. Whizz it up and add it to the rest of the soup in the bowl.
Transfer all the blended soup back into the pot and stir in the coconut cream over a low heat.
Wait for the soup to cool down if you’re going to freeze it. I always recommend freezing in Mason jars or other glass containers suitable for the freezer, as the soup could draw toxins from plastic containers into your food YUCK! Just make sure you only fill the glass container 3/4 of the way to prevent it from cracking.
* If you end up buying some vegetable stock, please make sure you look at the ingredients list. A lot of stock you can buy in the supermarket is full of crap and very high in salt. It’s so simple to make your own stock and you can freeze it for whenever you need it. Home made stock is faaaaaaar more nutritious, healthy and oodles more tasty – it really will make a BIG difference to the taste of your soup.