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As the seasons change and winter sets in, we innately seek to warm our bodies with well cooked, nourishing foods. The crisp and cool salads of summer suddenly seem less appealing, and the idea of a big pot of soup and an early night in becomes more so.

This soup is full of wintery seasonal vegetables  and herbs to keep the body warm as the months get cooler. Although there are minimal health benefits, the addition of organic coconut milk gives this soup greater substance. Plus it tastes really good…! Cooking with unrefined sesame oil as opposed to a vegetable or olive oil will also aid digestion and increase lubrication in the digestive tract.

Serves 4


4 large carrots, diced

1 large fennel bulb, sliced and diced (stalks removed – you may use the leaves as a garnish if you like)

1 onion

1 clove of garlic, minced

1 teaspoon fennel seeds (plus extra for garnishing)

2 teaspoons finely chopped/ minced ginger

1 litre of vegetable stock

400ml tin organic coconut milk

1 cup of parsley, chopped

Sesame oil, for cooking

Sesame seeds, to garnish

Salt and pepper, to season


In a saucepan, heat the oil and add the onion, ginger, garlic  and fennel seeds, and cook until the onion is translucent.

Add the carrots and fennel and cook until the fennel softens.

Add the vegetable stock and bring to a simmer for 15 minutes.

Reduce the heat, and cook for a further 20 minutes, or until the carrots are cooked through.

Remove from the heat, and use a handheld blender to pulse until a smooth soup texture forms. Add more water if the liquid becomes too thick.

Return to a low heat and pour in the coconut milk, stirring to combine.

To serve, garnish with parsley, sesame seeds and fennel seeds.

Season with salt and pepper to taste.


Enjoy! J x