Tuesday, 19 January 2016

Vegan Carrot, Ginger and Coconut Soup with Saffron Vinaigrette #winterwarmer #comfortfood #hotandsteamysoup #freezingbritain #jcookingodyssey #nowonblog

From mild December 2015 , we have moved into very Chilly and freezing January 2016, brrrrrrr , I am frozen ! Britain's weather has taken turn and Sunday morning we woke up to white gardens, winter is here and showing it's presence.

Every time we open front or back door of the house, freezing cold air makes our bodies numb, which basically makes me want to stay inside our cosy and warm home with my warm and cosy flannel PJs and bathrobe on all the time.

Once cold and chilly days are set, my body constantly demands for hot and comfort food, so I have been making hot and steamy food to combat sub zero temperatures.  One of my comfort food is piping hot and steamy bowl of soup because soup is wonderful this time of the year.

Any vegetable soup, so easy to put together , either roast or just throw everything in the pan or pressure cooker, whiz up and mop it down with good rustic bread.

So day before yesterday it took me less than half an hour from the start of the recipe prep to the time we were sipping this Carrot, Ginger and Coconut soup. It was sweet, spicy , rich and creamy, just right for a cold day.  It was just simply amazing, A pinch of saffron gives this soup  exquisite flavours . The perfect winter warmer with a smooth and velvety texture, wonderfully healthy and nourishing !

You will need :-

  • 500 g fresh carrots washed, peeled and cubed
  • Small  pinch saffron 
  • 250 ml coconut milk
  • 2 tbsp grated ginger
  • 700 ml vegetable stock 
  • 2 tbsp. oil
  • 2 tbsp. fresh coriander
  • 1 green chilli ( optional )
  • 1 big onion roughly chopped
  • 3-4 cloves garlic
  • Salt to taste
  • Pinch red chilli flakes
  • Pinch nutmeg and cinnamon powder
  • Pinch ground coriander
  • Edible soup flowers for garnishing
  • 1 tsp. freshly ground black pepper  
You will need ;- Saffron Vinaigrette

  • Pinch saffron
  • 2 tbsp. extra virgin olive oil
  • Pinch salt
  • Few drops lemon juice
  • 1/4 tsp. crushed garlic
Method :- Saffron Vinaigrette 
Place all the ingredients in a bowl , mix well and leave it aside for later use.

Method :- Soup
Heat oil in a pressure cooker.
Add onion and garlic and sauté till it turns pink.
Now add green chilli and ginger.
Add chopped carrots, ground coriander, nutmeg and cinnamon powder.
Cook everything about 3-4 minutes.
Add vegetable stock and mix everything.
Close the pressure cooker lid and let the soup cook till 3 whistle. ( If you are cooking it in the pan then until carrots are fully cooked )
Once pressure cooker is cooled naturally, add dry saffron, fresh coriander and whizz up with hand blender or in food processor  until smooth and creamy.
Transfer the soup in another pan, add coconut milk ( leave couple of tea spoon for garnishing) and re heat but not boil.
Check the seasoning.
Serve in a serving bowl, drizzle saffron vinaigrette, sprinkle freshly ground black pepper and edible soup flowers.
Serve with rustic bread or bread croutons.
Enjoy HOT !!

Thank you for stopping by and reading this post ! We hope to see you again soon :)


  1. My family sent me photos of their white gardens or backyards. Looks so pretty but am sure I too would have frozen there. Soup colour looks wonderful, warm and inviting. Great idea to add a bit of saffron for added taste.

  2. Lovely combination of flavors and beautifully served!! Perfect for the weather.


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