Raw Carrot and Ginger Soup

I discovered this recipe on my recent trip to Thailand, where I stayed at the beautiful Amatara Resort in Phuket! When it comes to finding delicious food around the world, Thailand is surely one of the first places that comes to mind.

Although Thailand is widely considered to be the home of many tasty dishes, you might not be aware of just how much of this food is vegetarian or vegan!

This Raw Carrot and Ginger Soup involves absolutely no animal products, making it totally vegan!

The combination of carrots, celery, and ginger in this recipe make it an all-round winner for both taste and nutrition. The inclusion of the macadamia nuts not only helps to give this soup a creamy consistency, but also helps to further enhance the health-boosting properties of this dish.

Macadamia nuts are among the fattiest of all of the nuts, but the majority of this fat is made up of monounsaturated fatty acids. Fats of this variety are known to be beneficial to the cardiovascular system. Macadamia nuts are also a good source of fibre, with one ounce of these nuts containing over 2g of the good stuff!

Ready to make this dish for yourself? Let’s get started!



  • 400g carrots
  • 40g celery
  • 50g fresh ginger
  • 100g macadamia nuts, soaked for 4 hours
  • 50g avocado
  • ¾ cup coconut water
  • 3 Tbsp lime juice
  • 1 tsp sea salt
  • 1 tsp white pepper


  • 50g green mango, finely shredded
  • 1 tsp shallot
  • ½ tsp parsley
  • ½ tsp salt
  • ½ tsp black pepper


First you must blitz the carrot, celery, ginger and avocado in the food processor and then set aside. Next, blitz the soaked macadamia nuts and coconut water (with some coconut meat too if you have it to hand) until smooth. You can then mix the two bowls of ingredients together – stirring for a few moments.

You then just need a few minutes to whip up the garnish by mixing all of the garnish ingredients in a bowl.

Pour your soup into bowls and mix in the lime juice, salt and white pepper to taste. Garnish with green mango relish and you’re ready to serve!

Raw Carrot and Ginger Soup Julie Montagu

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Thai Coconut Noodle Bowl with Pak Choi

This is a healthy dish that has an indulgent feel to it as the combination of ingredients create a delicious yet nutritious concoction. Some of the ingredients may be slightly outside of the norm of what is found in your kitchen, however after cooking this recipe, you may soon discover they become regular additions to your cupboards. Asian food is cooked with fantastically aromatic flavours and although there is traditionally a heavy emphasis on fish and meats, you can create an amazing Thai dish without using any! To make this Thai Coconut Noodle Bowl with Pak Choi for three to four people you will need the following ingredients:

2 tins of coconut milk
5-6 coriander stalks
6 freeze dried whole pieces of lemongrass
1 large onion
1 hot red chilli
50g of coconut palm sugar
2 tablespoons of shredded kaffir lime leaves
A handful of portabellini mushrooms
3 garlic cloves
The juice of 3 limes
3 tbsp. of tamari
50g thin rice noodles
100g of pak choi
1 cup of water

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The first thing you’ll need to do is remove the leaves from the coriander stems and put them to one side, they will come in useful when the time comes to garnish. Next, slice your onion, chop the red chilli and peel and smash the garlic. Next, take a large saucepan and pour the two cans of coconut milk in with the coriander stems, lemongrass, onion, garlic, kaffir lime leaves and the sugar. Stir the contents of the pan together well and bring to a simmer.

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Continue to cook for an additional 15 – 20 minutes before straining through a sieve and into a separate saucepan. You must now discard all of the strained ingredients that didn’t make it through the sieve. Add the sliced mushrooms, tamari, lime juice, water, pak choi and rice noodles to the new pan and bring to a simmer once again. This process should take between 3 and 4 minutes, after which time you can remove the pan from the heat.

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Season to taste and then serve into bowls. Before you give each dish to those waiting around the table, garnish with the coriander leaves you saved at the start as well as a few slices of chilli each and some kaffir lime leaves.

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Every plant-based ingredient in this dish is packing an impressive amount of nutrition, ensuring your body enjoys this meal just as much as your taste buds do. Although high in calories and fat, coconut milk contains a lot of micro-nutrients and protein and is also said to help blood cholesterol levels.

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Portabellini mushrooms are also a good source of protein and encouragingly low in calories with absolutely no cholesterol, fat or sodium. Pak choi is a very popular vegetable in Asia and is also very low in calories. It is a rich source of a wide range of nutrients, vitamins, mineral and anti-oxidants. Pak choi is a particularly good source of vitamins A, C and K which are great for the immune system, vision and bones respectively.

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Kaffir lime leaves have a strong citrus flavour and are often used in Thai cooking. In some parts of Asia, the juice of the kaffir lime is also used for its medicinal properties and for washing purposes. Garlic is another ingredient that has long been loved for its medicinal properties. Garlic has been proven to be effective in protecting against diseases, infections and cancers. It is also an amazing source of iron, calcium, potassium, magnesium, manganese, selenium and zinc!!

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