Lunch

Carrot and Ginger Soup with Hazelnut Flax Crunch

Thick and creamy carrot and ginger soup with a touch of coconut milk for that luscious factor!

Topped off with a simple hazelnut and flax crunch. I always find if I don’t have something sweet and crunch as part of my meals I just end up grabbing for something after, which is fine, I’m never one to say no to a crisp piece of chocolate from the freezer or a crunchy honey crisp apple with all the almond or peanut butter for dunking.

However, I love making meals that truly satisfy me and this soup, paired with the clusters and a side of TOASTED buttery sourdough, is exactly what my heart, body, soul, and mind needed last week. We’ve been having some wild windy, and wet weather in Ireland. Nothing unusual for February, but admittedly a bit harder to deal with in the middle of yet another Covid 19 lockdown.

I devoured this soup for a few days straight and when it was gone wished I had made a double batch and frozen some!

Recipe created for @linwoodshealthfoods, this is not a sponsored post!

Carrot & Ginger Soup with Hazelnut Flax Crunch
Print Recipe
By Peachy Palate Serves: 4 Prep Time: 15 minutes Cooking Time: 40 - 45 minutes

Ingredients

**For the Soup**

1 tbsp olive oil

1 medium white onion, finely chopped

2 cloves of garlic, minced or grated

1.5 tsp turmeric

1 tbsp fresh ginger, minced or grated

1kg peeled carrots roughly diced

1 tbsp maple syrup

400ml full fat coconut milk

600ml water or vegetable stock

1 tsp salt, to taste, you may not need the full amount depending on your stock

½ - 1 tsp black pepper to taste

**For the Clusters**

100g whole skinned hazelnuts, roughly chopped

2 tbsp sunflower seeds

1.5 tbsp Linwoods Flaxseed with Sunflower, Pumpkin, Sesame Seeds & Goji Berries

1 tbsp maple syrup

1 tbsp brown sugar

½ tbsp vegan butter or coconut oil, melted

½ tsp cinnamon

¼ tsp salt

Instructions

1

Add oil to a large pot over a medium heat. Once hot, add the onion and garlic and fry for 5 minutes.

2

Add the turmeric and ginger to the pot and cook for a further two minutes before adding in the carrots, maple syrup, coconut milk and water, or stock.

3

Bring to the boil, then leave to simmer uncovered over a low heat for 40 - 45 minutes; until carrots are tender. Season to taste with salt and black pepper.

4

Meanwhile, preheat your oven to 160C (300F).

5

Mix together melted vegan butter or coconut oil with the brown sugar and maple syrup.

6

Add flax mix, hazelnuts, sunflower seeds, cinnamon, and salt.

7

Mix well to coat and then place onto a baking tray lined with baking paper. Place into the oven and cook for 20 - 25 minutes. Toss the mixture once during cooking and once more when you remove it from the oven. Then leave to cool on the tray where it will firm up into chunks and clusters.

8

Serve soup with some dairy free yogurt or tahini, spring onions or chives and a sprinkling of your hazelnut flax cinnamon clusters!