Carrot, Ginger & Coconut Soup

Perfect Winter comfort food.  Warming Ginger combined with creamy coconut and the sweetness of carrots creates an indulgent soup for the cold weather.

Serves 4
Suitable For Freezing

Ingredients:
1 Medium Yellow Onion
3-4 Cloves Garlic
1" Piece of Ginger
750g Carrots
2 tbs Olive Oil
1 Vegetable Stock Cube
1 Tin Full Fat Coconut Milk
500 water
1 tsp Himalyan Salt
1/2 tsp Ground Black Pepper
Fresh Coriander
Non-Dairy Cream (optional, to garnish)

Method:
1.  Peel and chop the onion to a small dice
2.  Peel and mince the garlic & ginger
3. Peel the carrots, and cut into thin rounds.
4. Heat two tablespoons olive oil in a sauté pan, add the onion and cook on a medium heat until the onion becomes translucent and more yellow in colour - approximately 5 minutes.
5. Add the ginger and garlic, and cook for a further 1 minute, or until fragrant.
6. Add the carrots, season with salt and pepper, and mix well to distribute the flavours.  Place a lid on the pan, and continue to heat for 5-7 minutes, or until the carrots have softened.
7.Crumble in the stock cube, add the coconut milk, and 500ml water.  Cook for a further 5 minutes.
8. Ladel the soup ito a blender, add a hanful of fresh coriander & blend to desired consistency, check the seasoning, and serve with a garnish of fresh coriander or a swirl of non-dairy cream, and chunks of fresh crusty bread


Optional Ideas:

• Give it more of a kick by adding more ginger, or 1/2 teaspoon chilli powder
• Save on time by using tinned carrots
• Make it low fat use light coconut milk, and saute in water or stock
• Make it more budget friendly, replace the coconut milk altogether with addtional stock.