Carrot Ginger & Coconut Soup with Sprouted Buckwheat

Timeless classic

Carrot and ginger soup? That doesn’t exactly reinvent the wheel. But with coconut, cayenne and sprouted buckwheat? Here’s to a little twist in this all too famous love story! I really like eating carrots and want to officially thank them for giving me a slight teint – yes, that’s right, they make me look like I just returned from a sunny summer’s holiday. I find some soups more exciting than others, and this carrotty gingery pepperysoup is definitely in the exciting category – especially when topped with crunchy buckwheat that isn’t only delicious but also nutritious because otherwise, it wouldn’t appear on this blog as all of you know!

Servings: 2-3

Total time: 40 min

For the soup

Ingredients

1 tbsp sesame oil

8 medium carrots

1 onion, minced

2 cloves of garlic, finely chopped

2 tbsp freshly grated ginger

1 tsp cumin

1 tsp turmeric

½ tsp cayenne

500ml vegetable stock

200 ml coconut milk

toppings

2 tbsp sprouted buckwheat*

dash of coconut milk

cayenne pepper 

* To sprout them, simply soak the groats for 30 minutes, then drain and place them in a sprouting jar with two daily rinses. The groats will start sprouting after about three days if kept at room temperature.

Instructions

1. In a pot, heat the sesame oil and fry the onion, garlic and grated ginger. Add the spices and give a good stir, maybe a little bit of water so that nothing starts burning.

2. Roughly chop the carrot (the soup will be pureed anyway, so their size shouldn’t be too big but doesn’t have to be even). Allow the carrots to soften a bit, then add the stock and cover with the lid to let it simmer for 20 minutes.

3. Add the coconut milk and with a stick blender, puree the carrot chunks until all is smooth and creamy. Return to heat and let the soup simmer for another few minutes.

4. Taste the soup and check whether you’d like to add more salt or pepper. 

5. Serve in a bowl with a sprinkle of cayenne pepper, a dash of coconut milk and sprouted buckwheat groats. 

6. Appreciate your meal and the time you spent in order to prepare it – you are serving your mind and body today by giving yourself the space for cooking such a healthy, thoughtful dish – you have all the reason to feel contented and proud of yourself.