Creamy carrot soup with ginger and coconut milk

Ingredients

• 700 g carrots
• 1 large onion
• 3 cloves of garlic
• 20 g fresh ginger
• 400 ml coconut milk
• 800 ml vegetable stock
• 2 tbsp olive oil
• Salt and pepper to taste
• A splash of lime juice (optional)
• Fresh coriander, for garnish
• Roasted pumpkin seeds, for garnish

Instructions

1. 1

   Peel the carrots and cut them into large pieces. Peel and finely chop the onion. Peel the ginger and grate it finely.Heat a splash of olive oil in the soup pot over medium heat. Sauté the onion for 3 minutes until soft and translucent.Add the garlic and grated ginger and cook for another minute. Stir well so they don't burn.Add the carrot pieces to the pot and stir everything together. Pour in the vegetable stock so the carrots are well covered.Bring to a boil and let the soup simmer gently for 20 minutes until the carrots are tender and soft.Remove the pot from the heat. Purée the soup until smooth with an immersion blender.Pour in the coconut milk and stir through. Season with salt, pepper and optionally a splash of lime juice for a fresh note.Warm the soup briefly over low heat. Ladle into bowls and garnish with a drizzle of coconut milk, freshly chopped coriander and optionally roasted pumpkin seeds.