Carrot, Ginger and Coconut Soup

Packed with beta-carotene-rich carrots, calming ingredients like ginger and turmeric, collagen-supporting bone broth, and creamy coconut milk rich in Vitamins C and E, this soup is as comforting as it is skin-loving - like a warm treatment from the inside out.

Ingredients

• 1 tablespoon olive oil
• 1½ pounds carrots (approx. 5 large), roughly chopped
• 2 large shallots, diced
• 3 cloves garlic, minced
• 1 piece fresh ginger (approx. 2 inches), finely chopped
• 1½ teaspoons coconut sugar
• 1 teaspoon ground coriander
• 1 teaspoon ground turmeric
• ½ teaspoon ground cumin
• 1 bay leaf
• 1 teaspoon salt (plus extra to taste)
• ½ teaspoon black pepper (plus extra to taste)
• 4 cups chicken bone broth (or vegetable broth for a plant-based option)
• 1 (13.5 oz) can full-fat coconut milk
• Fresh coriander, chopped (to serve)
• Extra olive oil (to serve)

Method

• Heat the olive oil in a large pot over medium heat. Add the carrots and shallots, season lightly with salt and pepper, and cook for around 5 minutes until the shallots soften and the carrots begin to tenderise.

• Add the coconut sugar and continue cooking for a further 2–3 minutes, allowing the vegetables to lightly caramelise.

• Stir in the garlic, ginger, and spices. Cook briefly (about 1 minute) until fragrant.

• Pour in the bone broth and coconut milk, gently scraping the base of the pot to lift any flavourful bits. Add the bay leaf and bring to a boil.

• Reduce heat, cover, and allow to simmer for approximately 20 minutes, or until the carrots are soft.

• Remove the bay leaf. Blend the soup until smooth using an immersion blender, or carefully transfer to a blender in batches and blend until silky.

• Return to the pot if needed and warm through. Taste and adjust seasoning.

• Serve warm with fresh coriander and a drizzle of olive oil.