- Light & Sweet
- Starters
- Vegan
- Prep 15 min
- Cook 45 min
- Serves 4 to 6
Roasting the carrots first makes the soup sweeter and deeper than boiling them. Ginger keeps it lively and the coconut milk makes it smooth without any cream.
Ingredients
- 800 g carrots, peeled and chopped
- 3 tbsp olive oil
- 1 onion, chopped
- 3 cloves garlic, chopped
- 1 tbsp fresh ginger, grated
- 1 tsp ground coriander
- 750 ml vegetable stock
- 1 tin (400 ml) coconut milk
- Juice of 1 lime
- Salt and black pepper
- Coriander leaves and chilli flakes, to serve
Method
- Heat the oven to 200 C. Toss the carrots with 2 tablespoons of oil, salt and pepper and roast for 25 minutes until soft and lightly browned.
- Soften the onion in the remaining oil for 5 minutes. Add the garlic, ginger and coriander and cook for a minute.
- Add the roasted carrots and stock and simmer for 10 minutes.
- Blend until smooth, stir in most of the coconut milk and the lime juice, and season to taste.
- Serve with a swirl of the remaining coconut milk, coriander and chilli flakes.
Leave a Reply