Carrot and ginger soup

Carrot and ginger soup

Carrots are great for eliminating toxins from the digestive tract, and ginger is anti-fungal.  The oil that is used is coconut oil, which also has anti-fungal properties.


2 tablespoons coconut oil

1 brown onion, finely chopped

5cm piece ginger, peeled, finely chopped

2 garlic cloves, finely chopped

1kg carrots, peeled, chopped

1.5 litre homemade chicken stock


Heat the coconut oil in a large saucepan, then add the onion, ginger and garlic.

Cook for 10 minutes on a medium heat, until the onions are soft.

Add the carrots and the chicken stock.

Cover with a lid and simmer for 40 minutes until the carrots are soft.

Use a stab blender to puree until smooth.


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