Carrot & Ginger Soup

The soup that makes the most of a carrot harvest. Sweet carrots, warming ginger, and a swirl of coconut cream. Bright, filling, and genuinely comforting.

Ingredients

• 1 kg carrots, roughly chopped
• 1 large onion, diced
• 40 g fresh ginger, peeled and grated
• 3 cloves garlic
• 1 litre vegetable stock
• 200 ml coconut cream
• 2 tbsp olive oil
• 1 tsp ground cumin
• 0 to taste salt, pepper and lime juice

Method

1. 1

   Heat oil in a large pot over medium heat. Add onion and cook 5 minutes until softened. Add garlic, ginger, and cumin and cook 2 more minutes.

2. 2

   Add carrots and stock. Bring to a boil then reduce heat and simmer 20-25 minutes until carrots are completely soft.

3. 3

   Blend until very smooth using a stick blender or in batches in a jug blender. Return to the pot.

4. 4

   Stir in most of the coconut cream. Season generously with salt, pepper, and a squeeze of lime. Taste and adjust.

5. 5

   Serve in warmed bowls with a swirl of the remaining coconut cream and a few coriander leaves if you have them.