Warm Carrot Chilli and Ginger Soup

Name: Carrot, Chilli, and Ginger Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Western
Ingredients: 1 tablespoon olive oil; 1 onion, chopped; 2 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 1 red chili, chopped; 4 large carrots, chopped; 4 cups vegetable broth; Salt and pepper to taste; Fresh coriander for garnish

Warm up with a comforting carrot, chili, and ginger soup. This vibrant soup combines the sweetness of carrots with a kick of chili and the warmth of ginger, creating a deliciously balanced flavor. Perfect for chilly days, it's a hearty and nutritious dish that will leave you feeling satisfied and nourished.

2 tbs peanut oil
1 brown onion, finely chopped
4cm piece ginger, peeled and chopped
2 garlic cloves, finely chopped
2 small red bird’s eye chillies, deseeded and chopped
1kg carrots, peeled and chopped
6 cups chicken stock
270ml can light coconut milk
1 cup coriander leaves, chopped
Extra coriander leaves and sliced red chilli, to serve

STEP 1 Heat oil in a large saucepan over medium heat. Add onion and cook, stirring often, for 3-4 minutes until tender. Stir in ginger, garlic and chillies and cook, stirring, for 1 minute. Add carrots and cook, stirring often, for 5 minutes.

STEP 2 Add stock, cover and bring to the boil. Reduce heat and simmer, stirring occasionally, for 30 minutes or until carrots are tender. Stir in coconut milk.

STEP 3 Using a stick blender, puree the soup until smooth. Stir in coriander and season with salt and pepper to taste. Ladle into serving bowls, top with coriander leaves and chilli and serve.

Nutritional Facts

Carrots: High in beta carotene (vitamin A), fiber, and antioxidants.
Chilli: Rich in vitamin C and capsaicin.
Ginger: Contains gingerol, which has anti-inflammatory and antioxidant properties.