Recipes and Images from A Whole New Way to Eat by Vladia Cobrdova (Murdoch Books)
SPICY GINGER & TOMATO SOUP
+ Vegetarian, + Vegan, + Gluten-free, + Dairy-free
“The vibrant colour of this rich antioxidant soup speaks for itself. You can really see the betacarotenoids in it.”p. 101
prep time:15 minutes
cooking time:20 minutes
1 tablespoon coconut oil
1 large red (Spanish) onion, finely chopped
100 g (3½ oz/½ cup) coarsely chopped fresh ginger
6 carrots, chopped
2 x 400 g (14 oz) tins chopped tomatoes
375 ml (13 fl oz/1½ cups) tinned coconut milk
20 g (¾ oz/1/3 cup) chopped coriander (cilantro) leaves (optional)
2 teaspoons coconut oil
2 fresh long red chillies, sliced
2 teaspoons chopped fresh ginger
40 g (1½ oz/1 cup) coconut chips
Heat the coconut oil in a saucepan over medium heat. Add the onion and ginger and cook for 2–3 minutes until golden. Add the carrots, tomatoes and 375 ml (13 fl oz/1½ cups) of water and bring to the boil. Simmer for 15 minutes or until the carrots are very tender. Stir in the coconut milk, then remove from the heat. Using a stick blender, purée the soup until smooth. Season with salt and pepper.
Meanwhile, to make the crispy topping, heat the coconut oil in a frying pan over medium heat. Add the chilli, chopped ginger and coconut chips and stir for 5–6 minutes until crisp.
To serve, ladle the soup into four bowls, scatter with the crispy topping and coriander leaves (if using), then squeeze a lime over.
+ note Tomatoes have the interesting attribute of being better for you when cooked. Cooking encourages the easier absorption of lycopene, a powerful antioxidant that may even have a role in cancer prevention.
This looks like a fabulous autumn soup, Carol! And it looks fairly easy to make, too – a plus in my book.