Carrot, Tomato & Coconut Soup
This is the recipe from my the most popular programme
The Full Body Reset

Serves 4-6
  • 1 tbsp. cold - pressed coconut oil or olive oil
  • 1 onion, chopped
  • 2 garlic clove s, chopped
  • 1 tbsp. ground or 3 cm root of fresh turmeric (optional)
  • Small piece of fresh ginger (1cm x 1cm) – you can increase it if you wish.
  • 8 medium size carrots, washed and sliced
  • 1 sweet potato peeled and chopped
  • 1 can (400 g) of organic tomatoes or 5-6 chopped fresh tomatoes
  • 1 cup cooked Organic Butter Beans or Cannellini beans (or from a tin)
  • Chicken broth or Water, enough to cover the veggies
  • Sea salt & black pepper
  • 1 can of 400 g of full fat coconut milk
  • Pumpkin seeds
  1. Heat oil in a large pot. Add onions, garlic, ginger and turmeric and sauté until soft and fragrant.
  2. Add carrots, potato and tomatoes and cook for a minute or so, while stirring. Now add water, sea salt and pepper, cover and let simmer for 15-20 minutes until all veggies are soft.
  3. When the soup is ready, add beans and coconut milk and use an immersion (hand) blender to puree until smooth. Check for salt and pepper.
  4. Serve the soup in bowls with some steamed spinach, roasted pumpkin seeds and a drizzle of olive oil.
21 OCTOBER / 2020