Carrot Coconut Milk Soup

A delicious sweet, coconutty, gingery soup perfect for those chilly winter nights!

Serves 6-8
Prep time: ~1 hour.


  • 1 yellow onion, diced.
  • 1 tbsp finely minced ginger.
  • 1 tbsp finely minced garlic.
  • 1 tbsp coconut oil.
  • 4 carrots, peeled and chopped into 1-inch pieces.
  • 6 cups vegetable stock.
  • 2 cans coconut milk.
  • salt and pepper to taste.

Cooking Instructions:

Heat a large pot over medium heat with the coconut oil in the bottom. When the oil is hot, add the onion, and fry until it becomes soft and translucent. Add in the garlic and ginger, a pinch of salt and pepper, and continue to fry until the onion is nicely caramelized. Deglaze the pan with the vegetable stock, scraping the bottom of the pot to loosen up any bits of onion that have stuck there. Add in the carrots and bring to a boil. Cook until the carrots are soft, about 30 minutes. When the carrots are ready, add in the coconut milk. Puree the whole thing until smooth, and season to taste.


Vegan Savoury Biscuits

A delicious side for all kinds of soups and stews, served along a posh brunch, or just a great snack for when you want something on the savoury side. These are crumbly and flaky and always impress.

This recipe is for garlic black pepper biscuits, but you can play around with different flavour combinations to make whatever you like!

Serves: 8 – 12, depending on how large you make the biscuits.


  • 3 cups all-purpose flour.
  • 1 tbsp baking powder.
  • 1/2 tbsp salt.
  • 1/2 tbsp sugar.
  • 1/2 tsp baking soda.
  • 1/2 tsp pepper.
  • 3/4 cup vegan butter, cubed, keep very cold for best results!
  • 3/4 cup rice milk or other vegan milk substitute.
  • 1 clove garlic, finely grated and mixed into the milk.
  • 1 flax egg (1 tbsp ground flax with 3 tbsp water).

Cooking instructions:

Mix together dry ingredients in a large bowl. Add the butter substitute and rub into the flour mixture using your fingertips or a pastry cutter until you have a rough, crumbly mixture, with lumps of butter about the size of peas.

Make a well in the flour mixture and add the flax egg and the milk substitute, then stir until a rough, shaggy dough is formed.

Turn out onto a floured work surface and press the dough flat, then fold it in half and repeat. Press hard and avoid touching the dough for too long, as that will make the the butter melt and make the biscuits tough. Fold 3 to 4 times until the dough is mostly smooth, but still fairly dry.

Cut using a round cookie cutter, and place on a parchment-lined baking tray, leaving at least 2 cm between biscuits. You can squish the dough back together and cut biscuits out again, but the more times you do this the higher the chance of the biscuits being tough. Bake at 400 F/200 C for 15-20 minutes, until fully risen, browned on top, and crispy all over.