Gwyneth Paltrow’s Ginger Carrot Soup

    This healthy and flavoursome soup is the perfect soothing comfort dish

    The actress, foodie and mother shares recipes from her new book, It’s All Easy

    Gwyneth is back. Following on from her previous bestseller, It’s All Good, the Oscar-winning actress and all-round wellbeing advocate is presenting families with a range of game-changing dishes that are healthy and quick to prepare – with many of the recipes taking less than 30 minutes. From easy takes on pasta and pizza to a selection of ‘lunchbox’ ideas made from dinner leftovers, these recipes are Gwyneth’s answer to busy week-nights and the temptation to order in takeaway food. “Even if life isn’t all easy – far from it – sitting down and enjoying a good meal with people you really like can be. It should be,” she says. Amen to that!



    SERVES 4

    This ubiquitous combo has been around for ages. I’ve had a million iterations of this soup, but our version, naturally sweet from sautéed onion and bright with lots of fresh ginger, is particularly good (and easy!). Don’t bother peeling the carrots for this recipe – just give them a good scrub to remove any dirt.


    2 tbsp coconut oil
    1 large onion, thinly sliced
    2 garlic cloves, thinly sliced
    2 tbsp chopped fresh ginger
    1 tsp ground cumin
    1/2 tsp ground coriander
    1/2 tsp garam masala
    1lb carrots, cut into 1-inch pieces
    3 cups of chicken or vegetable stock
    Freshly ground black pepper


    • Heat the coconut oil in a heavy-bottomed saucepan over medium heat. Add the onion and a pinch of salt, cover the pot, and sauté over low heat for about 20 minutes, until the onion is very soft and sweet.

    • Add the garlic and ginger, sauté for 1 minute, then add the cumin, coriander, and garam masala. Sauté for another minute, then add the carrots, stock, and another big pinch of salt.

    • Bring the mixture to a boil, then turn down the heat and simmer gently for about 20 minutes, or until the carrots are very tender.

    • Carefully transfer the soup in batches to a high-speed blender, or blend the soup directly in the pot with an immersion blender. Season to taste
    with salt and pepper.