Michelle's Freefrom Carrot, Leek and Ginger Soup with Coconut Milk

Corn, egg, gluten, lactose, milk, nightshade, nut, peanut, sesame, soya & wheat free

The coconut milk gives this soup a deliciously smoothy and silky texture – the ginger gives it an edge.

Serves 6

IngredientsCarrot and leek soup recipe

  • 500g / 18 oz fresh carrots, topped and tailed cut in thick rounds
  • 2 medium to large leeks, trimmed and cut in thick slices
  • a 40–50g / 2 oz piece of fresh ginger root, peeled and chopped
  • 400ml / 14fl oz tin of coconut milk
  • 1 litre / 1¾ pints gluten and wheat free vegetable stock
  • sea salt and freshly ground black pepper


  1. Put the carrots, leeks, ginger, coconut milk and stock into a largish pan, bring to the boil and simmer for 20 minutes or until the carrot is soft.
  2. Purée in a food processor then season to taste with salt and pepper.
  3. Serve decorated with a few thin slivers of leek.

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