Why This Supports Immunity & Resilience

• Carrots provide beta-carotene, converted to vitamin A, essential for maintaining respiratory and gut epithelial integrity.
• Red peppers are rich in vitamin C, supporting neutrophil function and collagen formation in barrier tissues.
• Ginger contains bioactive compounds that modulate inflammatory signalling and may support antimicrobial defence.
• Coconut milk provides stable fats and improves absorption of fat-soluble carotenoids.
• This soup supports barrier immunity, antioxidant capacity and inflammatory regulation.

Ingredients (Serves 4)

1 tbsp olive oil
1 onion, chopped
2 garlic cloves, crushed
1 tbsp grated ginger
4 carrots, chopped
1 red pepper, chopped
800ml vegetable stock
200ml coconut milk
Juice of ½ lime
Sea salt

Method

Heat the olive oil in a large saucepan over medium heat. Add the chopped onion and cook gently for 5–7 minutes until softened.

Stir in the garlic and grated ginger and cook for another minute, allowing the aromatics to release their fragrance.

Add the chopped carrots and red pepper, then pour in the vegetable stock. Bring to a simmer and cook for approximately 20 minutes, or until the vegetables are completely tender.

Remove from the heat and blend until smooth using a stick blender or countertop blender.

Return the soup to low heat, stir in the coconut milk and add the lime juice. Taste and adjust seasoning before serving warm.