TUMERIC, CARROT AND COCONUT SOUP
We love this soup recipe from Annie Clarke’s Mind Body Bowl: Think, move and eat your way to a more balanced life.
It is full of immune-boosting goodness and is perfect for days when you feel as though you are fighting something off. The ginger and chilli help to give it a bit of a kick, while the sweetness of the carrots and the coconut milk blend to make a delicious and smooth soup.
The cinnamon works perfectly with the coconut, and the chickpeas are ever so slightly sweet, adding both flavour and texture to the soup.
For the soup:
• 2.5cm fresh ginger, peeled and finely chopped
• ½ fresh red chilli, deseeded and finely chopped
• 2 garlic cloves, finely chopped
• 1 tsp olive oil
• 1 heaped tsp ground turmeric
• 500g carrots, chopped
• 400ml tin coconut milk
•1 tsp brown miso paste
• salt and pepper
For the chickpeas:
• ½ tsp ground cinnamon
• 1 tsp olive oil
• 400g tin chickpeas, drained and rinsed
Preheat the oven to 180°C/350°F/Gas Mark 4. Add the ginger, chilli and garlic to a large pan with the olive oil and turmeric. Stir over a low heat until you can hear the spices start to sizzle, then add the carrots, coconut milk, miso paste and seasoning, as well as 200ml water. Cover with a lid and simmer for 20 minutes or until the carrots are completely soft.
To make the chickpeas, in a small bowl combine the cinnamon, oil and a little salt and pepper. Mix well, then add the drained chickpeas to evenly coat them in the oil. Transfer to a small roasting tin and bake for 15–20 minutes until crispy. Once the carrots are soft, pour the contents of the pan into a blender and whizz until smooth. Serve immediately, topped with the chickpeas, or keep some in the fridge – it’s great cold, too!