My coconut and carrot soup is the perfect autumn warmer. I love cooking this up for my girlfriends as a light lunch, but you could make a big batch at the beginning of the week to take to work for lunch!
Carrots are high in vitamin A from beta-carotene so will give your skin a gorgeous glow. Coconut milk contains mostly medium chain saturated fatty acids, one of which is lauric acid. Lauric acid is converted in the body to an antiviral and antibacterial compound called monolaurin which is known to destroy a variety of disease causing organisms, including colds! If you’re looking for an immune booster soup this is definitely for you!
If you liked this why not try my Beetroot and Ginger soup? The ginger also acts as a natural immune booster.
Ready in 60 minutes
Preheat the oven to 200°C
Cut the carrots into chunks, rub the pieces in 1 tablespoon melted coconut oil or butter and sprinkle sea salt, put in a baking tray, cover with foil and bake in the oven for 30–40 minutes, or until cooked through.
In a saucepan, heat 1 tablespoon coconut oil with the rosemary and thyme for 1 minute over a low heat, then add the chopped onion. Sauté for 5 minutes, then add the coconut milk, roasted carrots and boiling water, stock or broth. Cook for 10 minutes over a low heat.
Blend until smooth and enjoy!
Images: Holly Clark Photography