Welcome to Plan4One.com – your cosy corner of the internet for healthy, no-fuss meals made just for you. Whether you’re cooking in a tiny flat, a shared house kitchen, or just don’t feel like wrangling a dozen ingredients for dinner, this blog’s all about making cooking for one simple, satisfying, and a little bit smug (in a good way). If you’ve ever stared into your fridge at 6pm and thought, “Surely I can do better than toast,” you’re in the right place.
🥣 Why You’ll Love It
This soup is the definition of low-effort, high-reward. It’s warm, nourishing, and absolutely perfect for chilly nights when your body (and maybe your mood) needs a gentle lift. The carrots bring that natural sweetness, the ginger adds a little fire in the belly, and the coconut milk gives it that creamy, comfort-food vibe—without feeling heavy. And yes, it only takes about half an hour, and no, you don’t need a cupboard full of spices.
🛒 Ingredients (Serves 1)
- 2 medium carrots, peeled and chopped
- ¼ small onion, chopped
- 1 garlic clove, peeled
- 1 tsp fresh grated ginger (or ¼ tsp ground ginger)
- 1 cup vegetable stock (or water + stock cube)
- 2 tbsp coconut milk (optional, but highly recommended)
- 1 tsp olive oil
- Salt and pepper, to taste
- Optional toppings: Greek yoghurt, pumpkin seeds, chilli oil, coriander, or crunchy toast soldiers
👩🍳 Instructions
- Roast the Veggies
Preheat your oven to 200°C (fan). Toss the carrots, onion, and garlic with olive oil, salt, and pepper. Spread on a tray and roast for 20–25 minutes, or until everything is golden and soft. - Blend the Good Stuff
Transfer the roasted veg to a pot or blender. Add stock and ginger. Blend until smooth using a stick blender (or very carefully in a regular blender—lid on, hand on top, trust me). Stir in coconut milk if using. - Heat & Eat
Gently warm the soup on the stove or in the microwave. Taste and season. Pour into your favourite bowl and add whatever toppings bring you joy.
🧠 Nutrition Snapshot
- Packed with vitamin A (beta-carotene) for eye and immune health
- Ginger offers anti-inflammatory and digestive support
- Coconut milk adds healthy fats without dairy
- Around 200 kcal per serve (before optional toast or toppings)
💡 Healthy Hack
Boost the protein with a scoop of cooked red lentils stirred in, or top with a poached egg for a bit of fancy flair. Leftover roast veggies from another meal? Chuck them in too—it’s soup, not science.
🧊 Storage Tips
This soup keeps in the fridge for 2–3 days and freezes like a dream. It thickens a little after sitting, so just loosen it with a splash of stock or water when reheating.
🔄 Swap Suggestions
- No coconut milk? A little butter or a dash of plant-based milk works fine.
- No fresh ginger? Use ground, or stir in a spoon of curry paste or miso for a twist.
- Don’t like carrots? Sweet potato, pumpkin or parsnip are delicious alternatives.
