Carrot and Ginger Soup

Ingredients

• 2 lb carrots
• 2 tsp ground ginger
• 1 yellow onions
• 5 cup vegetable broth
• 13 1/2 oz canned coconut milk
• 3 clove garlic
• 2 tbsp extra virgin olive oil
• 1 tsp ground cumin
• 1 1/2 tsp kosher salt
• 1/2 tsp ground black pepper
• 1 lemon

Method

1. 1

   Heat the oil in a large pot and cook the sliced onion over medium heat until soft and just golden, 8 minutes.

2. 2

   Add the minced garlic, the ground ginger and the cumin and stir for a minute so the spices toast.

3. 3

   Add the carrots cut into rough chunks, the broth, the salt and the pepper. Bring to a boil, then simmer covered for 22 minutes until a knife slides through a carrot with no resistance.

4. 4

   Blend until completely smooth, working in batches and never filling the jug more than half with hot soup.

5. 5

   Return it to the pot and stir in most of the coconut milk, keeping a little back. Warm through and adjust the salt.

6. 6

   Sharpen it with a squeeze of lemon, then swirl the reserved coconut milk over each bowl.

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