I love carrot + coriander soup. Delicious! I was really happy when I threw this together the other day. The addition of the coconut yoghurt really added a great deal.

I think it goes without saying, but everything I use is organic. I am saying it again here, because I don’t want to write it next to every ingredient,

I am sorry. You are not going to get a super accurate recipe here in terms of quantities of water. Whenever I make soup I guess the water, erring on the side of just enough to cook the veggies, with the knowledge I can add more once its blended, but not adding too much early on, because I can't take it away.

Ingredients:

• 1.5kg carrots

• 2 onions

• 3-4 cloves garlic

• 30g fresh coriander

• 1/2 cup of coconut yoghurt (I use CoYo)

• Vegetable stock

• Sea salt + black pepper to taste

Method:

1. Chop the carrots, onions and garlic, roughly.

2. Fry off the onion and garlic in a little coconut oil.

3. Add in the carrots and move around to start to cook.

4. Add in enough vegetable stock to cover the carrots, and boil until soft enough to blend.

5. When cooked, throw in the fresh coriander + coconut yoghurt.

6. Blend until super smooth.

7. Adjust sea salt + black pepper to taste.

8. Enjoy!

Tag me @rochelle.a.hubbard on Instagram if you make some! I’d love to see it. You can also join me on Telegram here.