Coconut carrot soup with ginger

This is one of my favourite soups. It is sweet, spicy, and creamy. Turmeric contains compounds with health benefits (e.g. anti-inflammatory, antioxidant). The most important is curcumin. Curcumin is not well absorbed into the bloodstream. Black pepper, fat (fat soluble), and heat enhances the absorption / increases the bioavailability.

Ingredients (4 people)

• 1 TSP virgin coconut oil
• 2 onions, minced
• 4 cloves of garlic, minced
• 2 walnut-sized pieces of ginger, minced
• 1/4 TSP turmeric
• 1/8 TSP chilli
• Salt and pepper to taste
• 800 g carrots
• 800 ml water
• 400 ml coconut milk

Instructions

1. In a pan, first sauté the onions in coconut oil until slightly brown. Add the garlic, ginger, turmeric, chili, salt, and pepper and sauté briefly.
2. Prepare the carrots, cut into pieces, add them to the onions and deglaze with water. Let it simmer for 15-20 mins with a lid.
3. Add the coconut milk and mash everything with an immersion blender or in a heat-resistant blender. Add more water if too thick.

Get creative

• Add potatoes and / or pumpkin.
• Add lemongrass, kaffir lime leaves or curry powder.