Recipe of the Month: Carrot, Leek and Ginger Soup with Coconut Milk

The coconut milk gives this soup a deliciously smooth consistency and silky texture – the ginger gives it an edge.

Corn, egg, gluten, lactose, milk, nightshade, nut, peanut, sesame, soya & wheat free





  1. Put the carrots, leeks, ginger, coconut milk and stock into a largish pan, bring to the boil and simmer for 20 minutes or until the carrot is soft.
  2. Purée in a food processor then season to taste with salt and pepper.
  3. Serve decorated with a few thin slivers of leek.

Serves 6


Thanks go to Foods Matter for letting us reproduce this recipe.