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Recipe: Carrot, Ginger and Coconut Soup

Glasgow Foodie
Print Recipe
Course Soup
Servings 8

Ingredients
  

  • 2 onions peeled and roughly chopped
  • 2 cloves of garlic peeled and finely chopped
  • 800 g carrots peeled and grated
  • 2 tbsp peeled and finely chopped root ginger
  • 824 ml chicken or vegetable stock
  • 400 ml of coconut milk
  • Salt and black pepper
  • 2 tbsp chopped coriander sorry but it goes well!

Instructions
 

  • Pour 3tbsp of sunflower oil into a large saucepan on a medium heat. Add the onions and garlic.
  • Cover with a lid and sweat for until,the onions have softened.
  • Add carrots and ginger, then cover again with the lid and cook, stirring occasionally, until the vegetables have softened.
  • Pour in the stock and coconut milk, bring to the boil, then reduce the heat and simmer for two to three minutes.
  • Remove from the heat and liquidise the soup.
  • Place back on the hob and heat through again.
  • Season with salt and pepper and serve with a sprinkling of fresh coriander.