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GOLDEN CARROT SOUP

Roasted carrot, coconut & Immune

  • IMMUNE
  • SERVES 3
  • PREP 10 MIN
  • COOK 30 MIN
Golden Carrot Soup with Yogurt Swirl

Roasting the carrots first does most of the work. Blend, finish, eat.

INGREDIENTS

  • 600 g carrots, peeled and chopped
  • 1 small onion, quartered
  • 2 garlic cloves
  • 1 1/2 tbsp olive oil
  • Sea salt and black pepper
  • 1 jar The Good Gut Immune, 500 ml
  • 100 ml coconut milk
  • 1-2 tsp lemon juice
  • Greek yogurt or coconut yogurt, to serve
  • Fresh herbs, to serve
  • Toasted pumpkin seeds, optional

METHOD

  1. Heat the oven to 220 C.
  2. Toss the carrots, onion and garlic with olive oil, salt and pepper.
  3. Roast for 25 minutes until caramelised and tender.
  4. Transfer to a blender.
  5. Add Immune and coconut milk.
  6. Blend until completely smooth.
  7. Transfer to a saucepan and warm gently.
  8. Add lemon juice and adjust the seasoning.
  9. Serve with yogurt, herbs and seeds if using.
Golden carrot soup with yogurt swirl — detail
Golden carrot soup, ladled at the table — The Good Gut