Madeleine Shaw shares a really delicious carrot and coconut soup recipe made with coconut oil. It is great to make in batches, perfect for when you’re having a busy week. Just store this in the fridge or freezer and you know you have a healthy nutritious meal made in minutes.
SUBSCRIBE to the channel to see more from Madeleine and the Wild Dish family! Http://bit.ly/SubWildDish
This series is all about making the most of a few simple fresh ingredients that will cost you no more than £5. Eating well doesn’t have to cost a fortune. More to follow.
INGREDIENTS:
500G CARROTS
2 CLOVES GARLIC
1 WHITE ONION
1 TBSP COCONUT OIL METHOD
2 TSP OF TURMERIC
1 TBSP OF FRESH GINGER
1 CAN OF COCONUT MILK
150ML OF WATER
SALT AND PEPPER
1 LIME
CUT UP YOUR CARROTS INTO INCH PIECES AND PEEL YOUR GARLIC. SET TO THE SIDE.
CUT UP YOUR ONION INTO SMALL PIECES AND FRY IN A LARGE POT (ON A MEDIUM HEAT) WITH A TBSP OF OIL AND A LARGE PINCH OF SALT.
ADD IN TURMERIC AND GINGER FOR 30 SECONDS.
CRUSH THE GARLIC ROUGHLY AND THROW IT IN, GIVE ALL THE SPICES A STIR THEN ADD IN THE CARROTS, LET THIS ROAST FOR A FEW MINUTES THEN ADD IN THE COCONUT MILK AND WATER.
TURN THE HEAT UP UNTIL IT SIMMERS AND LEAVE IT LIKE THIS FOR 25 MINUTES.
WITH A HAND BLENDER, BLEND THE SOUP UNTIL THERE IS NO LUMPS
ADD IN ANOTHER PINCH OF SALT, SOME PEPPER AND SQUEEZE IN THE LIME JUICE.
Thanks to Sophie Conran for Portmeirion (https://www.sophieconran.com), Kenwood & Lakeland.co.uk for providing us with kitchenware.
Wild Dish is the new digital home of the current revolution in healthy eating, bringing you closer to the most nutritious food on the planet.
Madeleine Shaw, Gizzi Erskine and a host of enterprising food bloggers, chefs, restaurateurs and wellness experts will help make feeling great a way of life.
Follow us:
http://facebook.com/wilddish
http://twitter.com/wilddish
http://instagram.com/wilddish
Follow Madeleine Shaw:
http://youtube.com/msha2350
http://twitter.com/madeleine_shaw_
http://instagram.com/madeleine_shaw_
http://madeleineshaw.com
Endemol and its producers are not responsible for the outcome of any recipe you try from this video and do not provide any assurances nor accept any responsibility or liability with regard to their originality quality or safety. If you try this at home, there may be different results depending on ingredients, cooking temperatures, typos, errors, omissions, or individual cooking ability. Be careful when cooking with raw ingredients such as eggs, chicken or fish and seek expert advice if you are unsure. Always take care when using sharp knives or other cooking implements and make sure you don’t burn yourself or others while cooking. You should be fully aware of and accurately advise others of the presence of substances which might provoke an adverse reaction in some consumers. If you are under 16 please seek permission from a parent or guardian before attempting this recipe at home.
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SUBSCRIBE to the channel to see more from Madeleine and the Wild Dish family! Http://bit.ly/SubWildDish
This series is all about making the most of a few simple fresh ingredients that will cost you no more than £5. Eating well doesn’t have to cost a fortune. More to follow.
INGREDIENTS:
500G CARROTS
2 CLOVES GARLIC
1 WHITE ONION
1 TBSP COCONUT OIL METHOD
2 TSP OF TURMERIC
1 TBSP OF FRESH GINGER
1 CAN OF COCONUT MILK
150ML OF WATER
SALT AND PEPPER
1 LIME
CUT UP YOUR CARROTS INTO INCH PIECES AND PEEL YOUR GARLIC. SET TO THE SIDE.
CUT UP YOUR ONION INTO SMALL PIECES AND FRY IN A LARGE POT (ON A MEDIUM HEAT) WITH A TBSP OF OIL AND A LARGE PINCH OF SALT.
ADD IN TURMERIC AND GINGER FOR 30 SECONDS.
CRUSH THE GARLIC ROUGHLY AND THROW IT IN, GIVE ALL THE SPICES A STIR THEN ADD IN THE CARROTS, LET THIS ROAST FOR A FEW MINUTES THEN ADD IN THE COCONUT MILK AND WATER.
TURN THE HEAT UP UNTIL IT SIMMERS AND LEAVE IT LIKE THIS FOR 25 MINUTES.
WITH A HAND BLENDER, BLEND THE SOUP UNTIL THERE IS NO LUMPS
ADD IN ANOTHER PINCH OF SALT, SOME PEPPER AND SQUEEZE IN THE LIME JUICE.
Thanks to Sophie Conran for Portmeirion (https://www.sophieconran.com), Kenwood & Lakeland.co.uk for providing us with kitchenware.
Wild Dish is the new digital home of the current revolution in healthy eating, bringing you closer to the most nutritious food on the planet.
Madeleine Shaw, Gizzi Erskine and a host of enterprising food bloggers, chefs, restaurateurs and wellness experts will help make feeling great a way of life.
Follow us:
http://facebook.com/wilddish
http://twitter.com/wilddish
http://instagram.com/wilddish
Follow Madeleine Shaw:
http://youtube.com/msha2350
http://twitter.com/madeleine_shaw_
http://instagram.com/madeleine_shaw_
http://madeleineshaw.com
Endemol and its producers are not responsible for the outcome of any recipe you try from this video and do not provide any assurances nor accept any responsibility or liability with regard to their originality quality or safety. If you try this at home, there may be different results depending on ingredients, cooking temperatures, typos, errors, omissions, or individual cooking ability. Be careful when cooking with raw ingredients such as eggs, chicken or fish and seek expert advice if you are unsure. Always take care when using sharp knives or other cooking implements and make sure you don’t burn yourself or others while cooking. You should be fully aware of and accurately advise others of the presence of substances which might provoke an adverse reaction in some consumers. If you are under 16 please seek permission from a parent or guardian before attempting this recipe at home.
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