This veg-packed bowl is ideal for fending off winter sniffles, thanks to its high levels of vitamin C from the carrots, antioxidants from the garlic, anti-inflammatory properties from the ginger and onions. Whip up an extra-large batch and freeze some of it, for those nights when you want something healthy but can’t be bothered to cook.
Ingredients
8 large carrots
2 large onion
4 sticks of celery
2 cloves of garlic
2 thumb-sized pieces of ginger
31/2 litre chicken/veg stock
2tbsp Beloved Date Nectar
Bunch of coriander
100ml sour cream
Large pan
Roasting tin
Stick blender
Method
Pre heat the oven to 180°C. Peel the carrots, put in a large roasting tin and cover with a good pinch of Malden sea salt and the Date Nectar. Place in the oven for 25 mins, tossing regularly.
Cut the onion and celery into large chunks and soften in a large saucepan with two teaspoons of coconut oil and crushed garlic. Finely grate the ginger. When the veg has softened, added the roasted carrots to the saucepan with the ginger.
Add the stock and turn to a low simmer for 20 minutes. Use the stick blender to blend the soup to your preferred consistency (thick works well for this one).
Chop the coriander and sprinkle on top with a dollop of sour cream for a nourishing and ‘date-licious’ winter warmer. You won’t be able to resist a second bowl!
Recipe courtesy of Beloved.
