Carrot & Ginger Soup

Nutrition per serving (estimate)

Why we like it

Carrots bring natural sweetness, ginger adds warmth and coconut milk makes it silky. Carrots are high in vitamin A (from beta-carotene). It freezes well, so make a big pot.

Ingredients

• 600g carrots
• 1 large onion
• 4cm fresh ginger
• 3 garlic cloves
• 1 liter vegetable stock
• 1 can coconut milk
• 1 tbsp olive oil
• 1 tsp cumin
• Salt and pepper
• Fresh cilantro

Method

1. Peel and chop carrots into rough chunks. Dice onion. Peel and grate ginger.
2. Heat olive oil in a large pot. Add onion and cook 5 minutes.
3. Add garlic, ginger and cumin. Cook 1 minute until fragrant.
4. Add carrots and stock. Bring to boil then simmer 20 minutes until carrots are very soft.
5. Add coconut milk. Blend until completely smooth using a stick blender.
6. Season generously with salt and pepper. Add water if too thick.
7. Serve in bowls topped with cilantro and a swirl of coconut milk.