Carrot and coconut soup

While many people think of soup as a winter comfort, this refreshing blend is delicious all year round. I love its unique coconut water twist, which makes the soup even more nourishing and hydrating. I sometimes sprinkle over unsweetened desiccated coconut for extra sweetness, and a spoonful of flavoured oil (see pages 176–177) adds flavour. All in all, this is the perfect meal to put a spring in your step and fight any weekday blues.

Serves 4

Ingredients

• 1 tbsp Lucy Bee coconut oil
• 400g carrots, peeled and chopped
• ½ butternut squash, peeled, deseeded and chopped
• 1 white onion, chopped
• 2.5cm piece of fresh ginger, peeled and grated
• 2 garlic cloves, chopped
• 1 green chilli, deseeded and sliced
• ¼ tsp ground cumin
• ¼ tsp ground coriander
• ¼ tsp ground turmeric
• 750ml hot gluten-free vegetable stock
• 500ml coconut water
• 1 tbsp lime juice
• Roasted pumpkin seeds or Greek yoghurt to garnish (optional)

Method

1. Melt the coconut oil in a pan over a gentle heat, then add the carrots, squash and onion and cook until golden and slightly softened. Add the ginger, garlic and chilli, and cook for a further 5 minutes.

2. Stir in the spices, then pour in the stock and simmer for 15–20 minutes, until the vegetables are soft. Tip into a blender and blitz until smooth.

3. Pour the soup back into the pan and add enough coconut water to bring it to your desired consistency. Gently heat, then simmer for 2–3 minutes. Ladle into bowls, squeeze over the lime juice and top with pumpkin seeds or yoghurt, if using.

From Coconut Oil: Nature’s Perfect Ingredient. Recipe text © 2015 Lucy Bee Limited.