Spiced carrot and coriander soup

Spiced carrot and coriander soup (AIP, low FODMAP, Paleo, dairy free, gluten free)

As the evenings get darker and the days get colder, there's nothing quite like a warming bowl of nourishing soup. What baffles me is how simple it is to make with only a few tasty ingredients.  If I were to stroll into the supermarket and try to pick one off the shelves it would have more ingredients than you can shake a stick at, most of which I can't eat. Making it yourself is so easy though, it almost seems too good  to be true. What's more you can batch cook it and freeze individual lunch portions or even have it for dinner and chuck a few meatballs in (yes that is a thing).

This soup is sweet, spicy, nourishing and full of digestive healing goodness.

Serves 4

Ingredients:

750g of organic carrots, washed and sliced into quarters lengthwise
3 heaped teaspoons of ground ginger
1.5 tablespoons of dried coriander leaf
Himalayan sea salt
5.5 cups of water or bone broth
Tablespoon of coconut oil
Fresh coriander

You will need:

A blender

Method:

Preheat the oven to 180 degrees for fan assisted - 200 degrees conventional.

Place the carrots on a large roasting tray with the coconut oil and a good pinch of salt. Roast these until very soft and slightly caramelised - this will take about an hour.

Allow the carrots to cool and transfer to your blender. Add the ground ginger, dried coriander, a good pinch of salt and your liquid. You can use bone broth but I choose to use water as I struggle with the histamine in broth (It still tastes just as good with water  though).

Blitz the ingredients on a high setting in your blender until you have a thick rich, soup.

Transfer to a large saucepan and warm through over a low/medium heat.

To serve stir through fresh coriander.

How easy was that?