CARROT COCONUT SOUP

This creamy soup combines the sweetness of carrots with the rich taste of coconut milk.

INGREDIENTS:
1 tablespoon coconut oil or olive oil
1 onion, diced
2 cloves garlic, minced
450 grams carrots, peeled and chopped
400 mls coconut milk
3 cups of vegetable or chicken stock
1 teaspoon ground ginger
1 teaspoon ground turmeric
salt and pepper to taste
fresh coriander leaves for garnish

Peel and chop the carrots. Dice the onion and mince the garlic. In a large pot, heat the coconut oil over medium heat. Add the diced onions and saute until they become translucent, about four to 5 minutes. Add the minced garlic and saute for an additional minute. Add the chopped carrots to the pot and stir them with the onions and garlic for a couple of minutes. Pour in the vegetable or chicken stock and coconut milk. Stir in the ground ginger, turmeric, salt, and pepper. Bring the mixture to a boil. Once it reaches a boil, reduce the heat to a simmer. Cover the pot and let it simmer for about 15 to 20 minutes or until the carrots are tender. Turn off the heat and allow the soup to cool slightly. Use an immersion blender or transfer the soup in batches to a blender to puree until smooth and creamy. Taste the soup and adjust seasoning if needed. Add more salt or pepper according to your preference. Ladle the soup into bowls. Garnish with fresh coriander. Note: you can also add a splash of lime juice for a hint of citrus flavour.

Recipe courtesy Hannah Hughes NZ Gardener Garden Diary