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Carrot and Ginger Soup Recipe
Serves: 6
Prep: 10 mins
Cook: 30 mins
Ingredients:
1 tbsp. olive oil
1 onion, chopped
2 cloves garlic, minced
2 tbsp. ginger, grated
23 oz. (650g) carrots, peeled, chopped
4 cups (960ml) vegetable stock
1 tsp. salt substitute
½ tsp. white pepper
1 tsp. thyme leaves, dried
14 oz. (400ml) can coconut milk, full fat
½ lime, juice
Cooking Instructions
Heat the olive oil in a large pan, over a medium heat. Cook the onion for 5-6 minutes, until soft. Add the garlic and ginger, and cook for a further 1-2 minutes. Add the carrots, vegetable stock, salt substitute, pepper and dried thyme, and stir well to combine. Simmer for 20-30 minutes, until the carrots have softened.
Allow to cool slightly and blend until smooth using either a hand blender or a food processor. Finally, stir in coconut milk and lime juice, and serve. This soup can be stored in an air tight container in the fridge for up to 4 days.
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Over his 30 plus years of experience, Blake Bissaillion has worked with nationally ranked body builders, power lifters and fitness professionals. In this time he has picked up volumes of applied knowledge that he openly shares with his clients. Mr. Bissaillion’s objective is to help as many beginners to weight training and fitness to achieve their weight loss and fitness goals while getting into their best possible shape. Mr. Bissaillion owns and operates Belly Be Gone, a fitness company that offers fitness and nutritional guidance and products.