Golden Carrot and Ginger Soup

Ingredients

• 700 g carrots
• 1 onion
• 30 g fresh root ginger
• 2 clove garlic cloves
• 1100 ml vegetable stock
• 200 ml coconut milk
• 1 tsp ground cumin
• 2 tbsp olive oil

Method

1. 1

   Heat the olive oil in a large saucepan over a medium heat. Finely dice the onion and cook for 6 minutes until softened.

2. 2

   Peel and grate the ginger, crush the garlic, and add both to the pan with the ground cumin. Stir and cook for 2 minutes.

3. 3

   Peel and roughly chop the carrots, add to the pan and stir to coat in the spices.

4. 4

   Pour over the vegetable stock, season with salt and pepper, and bring to the boil. Reduce the heat and simmer for 20 minutes until the carrots are very tender.

5. 5

   Using a stick blender, blitz the soup until completely smooth. Stir in the coconut milk and warm through over a low heat.

6. 6

   Ladle into bowls and swirl over a little extra coconut milk to serve.