Alternative Festive Feasting: The Alkaline Cleanse Carrot & Coconut soup

Continuing our festive countdown of recipes to make your mouth water (without making your waist bulge), we bring you this rather delicious soup from The Original FX Mayr‘s Alkaline Cleanse programme.

Gofhotel - Dellach

It only takes about fifteen minutes to cook so is a very useful recipe to whip out of your festive stockings. The creamy coconut milk adds a satisfying twist.

Carrot & Coconut Soup


1 onion
1 tablespoon butter, optional 1 tablespoon curry paste 200 g carrots
400 ml full-fat coconut milk
About 100 ml water
1 lime
A few almonds, to garnish handful of coriander, to garnish

Peel and dice the onion. Heat the butter, or if your coconut milk has a solid cream top, you can use that, and cook the onion for a few minutes until softened. Stir in the curry paste. Trim, peel and chop the carrots and add to the onions. Stir well. Add the coconut milk and enough water to cover. Simmer for 10 minutes. Transfer everything to a blender and blend until smooth.

Season the soup with a generous squeeze of lime juice. Toast the almonds lightly in a pan, then chop roughly. Chop the coriander. Serve the soup with the toasted almonds and chopped coriander scattered over.

A kick of heat from the horseradish will take your mind off any thoughts of hunger, and give you an alkaline boost at the same time.

1 beetroot
1 cm horseradish
1 lemon

Peel the beetroot and cut into crescents. Peel the lemon, cut into chunks and discard any pips. Put the beetroot and lemon in the juicer and juice. Grate the horseradish into the juice and mix well. Pour into a shot glass to serve


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