If you’re on the hunt for a delicious winter-warming treat for a cold day, then we have just the thing for you! This recipe for Carrot and Ginger soup makes a filling soup using lovely carrots, onions and garlic, but adds a slightly unusual ginger and coconut twist into the proceedings. This Carrot and Ginger soup recipe is quick and easy and makes around 4 big bowlfuls. It came from Gary Manson, who is the Executive Chef on board M.V. Hamnavoe – and he is an expert at creating a magical ‘soup of the day’ for passengers sailing across the Pentland Firth to Orkney! Ingredients to make carrot and ginger soup photo © Copyright Magnus Dixon Ingredients • 1 tbsp coconut oil• 1 medium sized onion, chopped• 1 clove garlic minced• 1 tbsp chopped fresh ginger / ginger puree• 450g carrots peeled and chopped• 800ml vegetable stock• 400ml can of coconut milk• ½ tsp salt or more to taste Cooking the onion, garlic and ginger photo © Copyright Magnus Dixon Method 1. Begin by heating up a large pan to medium high heat and melt the coconut oil. 2. Add the onion, garlic, and ginger. Cook for about 5 minutes until the onion is almost clear. Add carrots and vegetable stock before bringing to a boil photo © Copyright Magnus Dixon 3. Add the carrots and vegetable stock and bring to the boil. 4. Reduce the heat to simmer and cook for around 30 minutes until the carrots are nice and soft. Slowly stir in the coconut milk. Blend the soup until smooth and season to taste photo © Copyright Magnus Dixon 5. Use a hand blender and blend the soup until it is smooth. Add salt to taste. 6. Serve hot on a day when the wind is raging outside and the rain is blattering on the window! By Magnus DixonOrkney and Shetland enthusiast, family man, loves walks, likes animals, terrible at sports, dire taste in music, adores audiobooks and films, eats a little too much for his own good. Pin it! Header image: Carrot and Ginger soup recipe photo © Copyright Magnus Dixon
