Carrot And Ginger Soup With Coconut Milk

Ingredients

• 1 tbsp olive oil
• 1 small onion chopped
• 2 garlic cloves minced
• 2 tbsp fresh ginger minced
• 7-8 large carrots chopped
• 1 tsp cumin
• 1 tsp dried parsley
• 3 cups vegetable stock (I used 2 cups vegetable stock and 1 cup water)
• 1/2 cup coconut milk
• Salt and pepper to taste

Instructions

1. 1

   --- Steps ---

2. 2

   Heat the olive oil in a big pot on medium heat and cook the onions for a few minutes until soft.

3. 3

   Add the garlic and stir for 30 seconds until fragrant. Mix in the ginger, carrots and spices, stir and cook for a few more minutes.

4. 4

   Pour in the vegetable stock (and/or water), and coconut milk. Simmer for 20-30 minutes or until the carrots are soft and cooked through.

5. 5

   Blend with a hand mixer and season generously with salt and pepper. If it gets too thick, add a splash or two of water.

6. 6

   Serve with a squeeze of lemon, fresh parsley, bread and more coconut milk. Enjoy!