Food porn: My new favourite soups

I know soup is usually considered a winter food and I have no idea why I am only “discovering” it now – it’s such a simple concept, really. When I was making dinner for friends a while ago I got super inspired, quickly googled “carrot soup”, bought some ingredients that I thought would go well with it and kind of improvised. Then I tried it with some different ingredients Maybe I do have some of my dad’s chef genes after all! I’ve been eating a lot of those soups ever since and it’s perfect for lazy me since the blender pretty much does all the work. The amounts in this recipe will easily feed 2-3 people but I like to make it all for myself and keep it in the fridge for the next day.

You need:

For the beetroot apple coconut soup: 6 small beets (cooked), 1 medium-sized apple, 1 red onion, 50gr coconut flakes, 150ml vegetable stock, 1 can coconut milk, fresh ginger, 1tbsp coconut oil, salt, pepper

For the carrot coconut ginger soup: 12 medium-sized carrots, 1 onion, 50gr coconut flakes, 250ml vegetable stock, 1 can coconut milk, fresh ginger, 1tbsp coconut oil, salt, pepper

Instructions:

Beetroot apple coconut soup: Chop the onion and heat it up in a pan with the coconut oil. Then add the beets, apple, vegetable stock and coconut flakes and cook for a few minutes. Then put it all in a blender, add the coconut milk and blend for a minute or two. Heat it up again in a pot, add salt and pepper to taste and serve with freshly ground pepper and coconut flakes on top.

Carrot coconut ginger soup: Chop the carrots and onion and heat them up in a pan with the coconut oil. Add the vegetable stock and a handful of finely chopped ginger and cook for about 10 minutes. Put it all in a blender, add the coconut milk and the coconut flakes and blend for a minute or two. Heat it up again in a pot, add salt and pepper to taste and serve with freshly ground pepper and coconut flakes on top.

By the way, speaking of soup: