This is one of my all-time favourite soups — warming, aromatic, and deeply nourishing. The combination of fresh ginger, chilli and curry powder gives it a beautiful Thai-inspired depth, while the coconut milk makes it wonderfully creamy. I add a teaspoon of wheatgrass powder for an extra nutritional boost — you won't taste it, but your body will thank you for it.
It's ready in under 30 minutes and tastes even better the next day.
Ingredients
- 6 large carrots, diced
- 1 medium onion, chopped
- 2 cloves of garlic
- ½ fresh chilli
- An inch of fresh ginger, peeled and grated
- 2 teaspoons of curry powder
- Bunch of fresh coriander
- Coconut milk (amount to taste — more for a creamier soup)
- 1 teaspoon of organic wheatgrass powder
- Salt and freshly ground pepper
- Water to cover
Instructions
- Fry the onion and garlic in a little oil until soft, then add the curry powder and cook for a further 2 minutes to release the spices.
- Add the diced carrots, ginger, chilli, salt and pepper. Stir well, then add enough water to just cover the carrots.
- Simmer on a low heat for 10–15 minutes until the carrots are tender.
- Add the fresh coriander and wheatgrass powder, then blend until smooth.
- Stir in coconut milk to your preferred consistency, taste and adjust seasoning.
- Serve hot with crusty bread or a sprinkle of fresh coriander on top.
Detoxifying, cleansing, and absolutely delicious. Enjoy!