Carrot and Ginger Soup

Since my return from holiday, we've been hit by snow which has been something of a shock to the system! I've been craving warming soups and stews along with curries, comforting pasta and baked potatoes oozing with fillings. One of the dishes I've been enjoying is this Carrot and Ginger Soup, which tastes delicious and is so simple to make, with just 5 affordable and readily available ingredients (plus salt & pepper). I like to make a big batch (doubling or even quadrupling the recipe) on Sunday ready for the week ahead and it's worth noting that it freezes well too, which I do in individual portions ready to defrost for lunch or a simple supper as needed.

Three great health benefits: boosts immunity, beneficial for digestive health, rich in antioxidants

Serves 2 

Ingredients:
2 tbsp coconut oil
1 onion, chopped
1 & 1/2 inch piece fresh ginger, grated
350g carrots, chopped
1 litre vegetable stock
Sea salt and black pepper

Method:
1) Heat the coconut oil in a large saucepan over a medium heat on the hob.
2) Add the onion and lightly fry for a couple of minutes, until softened.
3) Next, add the ginger and fry for a further 1-2 minutes before adding the carrots and stirring.
4) Add the vegetable stock and bring to the boil. Reduce the heat and simmer for 20- 30 minutes until the carrots are softened. Season with salt and pepper, to taste.
5) Place the soup in a blender (you may need to do this in batches) and blend until smooth. Reheat to serve.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats