Louise's Coconut Carrot Soup

There’s just something so comforting about sitting down with a steaming bowl of homemade soup, isn’t there? Even better when it’s vegetarian, super healthy, and completely delicious.

This recipe is extra special to me because it comes from Louise Darragh, who guided us through the fasting (no solid food) retreat at Aio Wira Retreat Centre. Louise made the most beautiful healing juices, smoothies, and soups during our time there, but this one quickly became my favourite.

The gentle spices and subtle flavours blend together perfectly - it's total comfort and deliciousness in a bowl.

Louise's Coconut Carrot Soup

1 kg carrots, skin on

1 onion, finely diced

2 cloves garlic, chopped

Olive oil or butter

1 litre vegetable stock

½ cup crunchy peanut butter

Handful of basil leaves, chopped

2 tbsp chilli sauce, plus extra to taste

400 ml can coconut cream

Method:

Preheat the oven to 180°C. Roast the carrots in a little oil or butter for 30–40 minutes, or until soft. Remove from the oven and roughly chop.

Gently fry the onion and garlic in olive oil until translucent.

Add the carrots and pour in just enough stock to cover, then bring to the boil.

Add the peanut butter, basil, and chilli sauce, stirring well.

Simmer for 5–10 minutes, then blitz in a food processor or blender.

Gently stir in the coconut cream before serving. Season with salt to taste.