Carrot and Ginger Soup


  • 5 cups carrots, sliced
  • 2 tbs olive oil
  • 1 tbs ground ginger
  • 1 tbs olive oil
  • 1 onion, finely diced
  • 2 garlic cloves, finely chopped
  • 2 tsp ground turmeric
  • 1 tsp ground ginger
  • 1 cup vegetable stock
  • 1 cup coconut milk
Carrot and Ginger Soup
Carrot and Ginger Soup


  1. Pre-heat oven to 180 degrees Celsius, fan-forced.
  2. Place carrots on an oven proof tray with 2tbs olive oil and 1tbs ground ginger. Combine well and bake in the oven for 30 minutes.
  3. In a large pan, fry onion and garlic in 1tbs olive oil for 5 minutes, or until onion has become tender. Add turmeric and ginger and cook for a further 2 minutes before adding stock, coconut milk and carrots.
Carrot and Ginger Soup
Carrot and Ginger Soup

Categories:   Eating Pegan