carrot and ginger soup — properly warming

Right so it's been one of those weeks where I've eaten well every day and I'm genuinely proud of it. The thing that's carried me through honestly is this carrot and ginger soup I threw together last Sunday — dead simple, keeps all week, tastes better by Wednesday somehow. Basically: roast about 700g of carrots with a bit of olive oil and cumin at 200°C until they've got some colour on them, maybe 25 minutes. While that's going, soften a large onion and four garlic cloves in a pot, then add a thumb-sized piece of fresh ginger grated in. Throw in the roasted carrots, cover with about a litre of veg stock, simmer for 15 minutes and blend. That's it. I added a small tin of coconut milk this time and it made it noticeably creamier without being heavy. Squeeze of lime at the end. Five portions in the containers by 1pm. I reheat it in a pan rather than the microwave because it just tastes better that way — takes two minutes. Had it with a chunk of sourdough most days which made it a proper lunch rather than just a snack. The ginger is what does it for me. Not subtle at all, which I like — you actually feel it. Good for this weather when everything feels a bit grey and damp. Sorted for the week ✅