Soups · FIRST EDITION

Carrot, ginger & coconut soup

Sweet carrots, warm ginger and a splash of coconut milk. Smooth, bright and easy to spoon.

35 minutes · Serves 2

Serving inspiration · stock photograph

A little fresh ginger gives familiar carrot soup a lively finish without making it hot.

Here’s how.

1
Soften the base
Heat oil in a saucepan. Cook onion over medium heat for 5 minutes. Add ginger and stir for 30 seconds.
2
Add the carrots
Add carrots, lentils and stock. Bring to a simmer and cook for 20 minutes, until both carrots and lentils are completely tender.
3
Make it smooth
Take off the heat. Add coconut milk, then blend carefully with an immersion blender. Return to low heat until hot.
4
Brighten the bowl
Add lime juice a little at a time, tasting as you go. Add water to loosen the soup if needed, then divide between bowls.

Slice the carrots fairly thinly so they soften at the same rate as the lentils.

First edition recipe draft — not yet kitchen-tested. Cooking times are estimates.