Carrot & Ginger Soup

This bright, vibrantly spiced creamy carrot and ginger soup is ideal for chilly days. 

Serves 3 
Ready in 30 minutes 
Calories 137kcals per serving 

The leftovers of the soup can be kept in the fridge and enjoyed for three days. 

Ingredients 

• 1 lb (240g) carrots, peeled and cut into chunks
• 1 small onion, chopped
• 2 tbsp fresh ginger, minced
• 1 garlic clove, sliced
• 1 tsp ground turmeric
• 1 1/2 tbsp olive oil
• 3 cups vegetable broth
• 1/3 cup coconut milk
• salt and pepper to taste
• chilli flakes (optional) 

Method 

1. In a large pot heat olive oil and add garlic, onion and ginger, and cook for 3 minutes. 
2. Add chopped carrots, turmeric and stir well for 1 minute. 
3. Add the broth and a pinch of salt and black pepper. Bring to the boil. 
4. Reduce the heat and simmer for about 20-25 minutes, until the carrots are cooked through, and stir occasionally.
5. Remove pot from the heat, check the seasoning and the consistency (you might like a thicker or a thinner soup, so you can add or reduce the amount of liquid before blending).
6. Stir in coconut milk. 
7. Use a hand blender to blend the soup up and reach a smooth consistency. 
8. Serve warm or cold, and add chilli flakes on top if you taste requires.