Serve with seeded/flax bread or a salad for a heartier meal
Ingredients:
- 2 pounds carrots – washed, peeled and chopped
- 1 onion – peeled and quartered
- 3 cloves of garlic – pressed
- 2 inches fresh ginger, about 25 g, less for a milder taste – grated
- 2 cups vegetable stock
- 3/4 can of coconut milk, 300 ml
- 1 orange
- 1/2 teaspoon chili powder, less for a milder taste
- 1/2 teaspoon turmeric powder
- 1 tablespoon olive oil
- 1 pinch of salt
Method:
- Sauté – Heat the olive oil in a large saucepan. Add the onion, carrots, garlic, ginger, chilli and turmeric. Stir well and sauté for 5 minutes
- Leave to simmer
- Pour in the vegetable stock
- Season generously with salt
- Simmer over a medium heat for 30 minutes
- Check that the carrots are cooked by cutting one piece in half
- Blend – Pour in the coconut milk and the juice of the orange, then blend with an immersion blender or a high-speed blender until you obtain a creamy soup texture
- If the soup is too sweet add more orange juice or even lemon juice.
- Serve – Serve warm with a little coconut milk, chilli powder and and fresh herbs such as fresh cilantro, flat parsley or microgreens
