We were promised an Indian summer (umm?) – but sadly there's no denying that September is feeling decidedly autumnal.
There's a chill in the air, the evenings are getting a smidgen darker that bit earlier, and we're slowing transferring our diets to more hearty stables.
But hearty certainly doesn't have to mean stodgy: in fact, soup is just about the healthiest – not to mention the most satisfying – autumnal warmer going.
We stumbled across this AMAZING and oh-so delicious recipe for carrot and ginger coconut soup… and suffice to say we're already hooked.
Coming in at less than 100 calories a bowl, it takes just ten minutes to prepare (and about 30minutes to cook).
Serve with freshly toasted bread, or have on its own as a snack, starter, or light-lunch, the SHEmazing! seal-of-approval has now very much been granted…
- Low-sodium vegetable broth cube
- 1 teaspoon olive oil
- 1 small chopped onion
- 1 garlic clove, minced
- 1 teaspoon minced peeled fresh ginger
- 1 medium chopped red potato
- 8 chopped carrots
- 250ml coconut milk
- 1 small chopped red pepper
- 1/2 teaspoon white pepper
- 1/2 cup cubed apple or pear (optional)
1) Taking a saucepan, bring around 1.5ltr of water to the boil before popping in the stock cube and stirring.
2) Turn off the heat and leave aside.
3) Next, heat the oil in a frying pan or wok (preferably one with a lid) and then add your onion and garlic; sauté for around three to five minutes.
4) Add ginger, potato and carrot; cover and cook five minutes, stirring occasionally.
5) Add the coconut milk and red pepper; cover with a lid and cook five more minutes.
6) Take your broth from earlier and gradually add it with ladle into the vegetable mixture. Season with white pepper.
7) Cover and cook until all the vegetables are tender.
8) In a food processor or using a hand blender, puree soup in small batches until smooth.
9) Serve in warm soup bowls. Garnish with apple or pear cubes, if desired.