Carrot, Coriander and Coconut healing soup

As sad as it may be, I’m really starting to accept that summer is over *sob * and the cold nights are truly with us… SO with that in mind, dinners are turning to things which are really going to warm us up from the inside out. I have also noticed so many flu like symptoms going around everyone at work and that I see out and about, which I am determined not to catch, so I’m focusing on throwing in all the goodness in the hope that my body fights the germs off! This meal was so inexpensive, not to mention ready in less than half an hour and could easily be made in bigger batches and saved in the freezer for those ‘just-don’t-feel-like-cooking’ nights (we all have those!), and there’s a little secret ingredient which just topped it all off nicely.


Here’s what you’ll need:

  • 500g carrots, chopped into large chunks
  • 1 large leek, sliced
  • 3 garlic cloves, finely chopped
  • 1 Vegetable stock pot
  • Salt and pepper
  • 1 large bunch of coriander, chopped
  • 2 tablespoons coconut milk powder (or 50ml coconut milk from a tin)
  • 1 heaped teaspoon peanut butter



  1. Put a little olive oil in a pan on medium heat and sweat off the leek for about 5 minutes
  2. Add the garlic, carrots and seasoning and mix well, sautee for another couple of minutes before adding enough water to cover the vegetables
  3. Add the vegetable stock pot and most of the coriander (leaving some to garnish), mix well and leave to cook on medium heat for around 20 minutes until the veggies are soft
  4. Add the coconut milk powder into a measuring jug with about 50ml water and mix thoroughly until no lumps remain
  5. When the soup has cooked, take it off the heat and blend until smooth, then return to the pan
  6. Pour in the coconut milk mix and the peanut butter, mix well and cook for another couple of minutes then serve with the remainder of the coriander sprinkled on top



Let me know if you try it!

J x

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