Carrot, ginger and chilli soup
A fiery soup recipe which is gluten free, dairy free and vegan. Vibrant carrot with fiery chilli, garlic, ginger and turmeric to blow the cobwebs away!
Servings: 4 portions
Ingredients
- 575 g carrot (peeled and chopped roughly)
- 2 medium potatoes (peeled and chopped)
- 2 celery sticks (chopped finely)
- 1 red chilli pepper (deseeded and finely chopped)
- 1 thumb-sized ginger piece (peeled and grated)
- 1 tbsp olive oil
- 3 garlic cloves (peeled and crushed)
- 2 tsp turmeric
- 750 ml gluten free vegetable stock (I used 1 Knorr stock pot + 750ml boiling water)
- Salt and Pepper (to taste)
Instructions
- Add the olive oil to a large pan then place over a low/med heat. Add the celery, garlic, chilli, turmeric and ginger and fry for 2-3 minutes until it starts to soften.
- Add the carrots and potatoes, stir until fully coated and fry for another minute. Pour in the stock, bring to the boil and cover with a lid. Turn down to a simmer and simmer for around 20-30 minutes until the carrots and potatoes are soft.
- Pour the soup mixture (carefully!) into a blender and process until smooth - you might want to do this in batches to avoid over-filling the blender and having a soup explosion! Serve hot and garnish with fresh coriander and chilli flakes if desired.
Notes
Will keep for 3-5 days in the fridge or can be frozen for up to six months.
Nutrition
Serving: 1portion | Calories: 193kcal | Carbohydrates: 37g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Sodium: 714mg | Fiber: 7g | Sugar: 8g
