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Meat Free Everyday - Recipes

Carrot, Ginger and Coconut Soup

Serves 6

Ingredients:

• 3 Tbsp sunflower oil
• 2 onions - peeled and roughly chopped
• 2 cloves garlic - peeled and finely chopped
• 800 grms carrots - grated
• 2 Tbsp ginger root - peeled and finely chopped
• 800 ml vegetable stock
• 400 ml tin coconut milk
• Chopped coriander to serve (optional)

Cooking method:

1. Pour the oil into a large saucepan and heat
2. Add the onions and garlic, cover and sweat for about 8 mins till softened but not browned
3. Stir in the grated carrot and ginger, and cook covered for about 10 mins, stirring occassionally, till veggies are softened
4. Pour in the stock and coconut milk, bring to boil, and simmer for about 3 minutes
5. Remove from heat and liquidize or blend with a hand blender.
6. Heat through again
7. Season with salt and freshly ground black pepper
8. Server up with a sprinkling of chopped fresh coriander (optional)

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