Carrot and ginger soup

Carrot and ginger soup

Serves six

1 tblsp olive oil

1 onion chopped 

2 cloves garlic, minced

2 tblsp of ginger grated 

650g carrots, peeled and chopped 

4 cups vegetable stock 

1 tsp of salt 

1/2 half tsp white pepper 

1 tsp thyme leaves, dried 

400 mls canned coconut milk, full fat

1/2 lime, juice


Heat the olive oil in a large pan, over medium heat. Cook the onion for 5 – 6 minutes, until soft. Add the garlic and ginger, and Cook for a further 1–2 minutes.

Add the carrots, vegetable stock, salt, pepper and dried thyme, and stir well to combine. 

Simmer for 20–30 minutes, until the carrots have softened.

Allowed to cool slightly and blend until smooth using either a hand blender or food processor.

Finally, stir in coconut milk and lime juice, and serve. 

This soup can be stored in an airtight container in the fridge for up to 4 days. 

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