Serves 6/ What you need
1 tbsp. olive oil
1 onion, chopped
2 cloves garlic, minced
2 tbsp. ginger, grated
23 oz. (650g) carrots, peeled, chopped
4 cups (960ml) vegetable stock 1 tsp. salt
1⁄2 tsp. white pepper
1 tsp. thyme leaves, dried
14 oz. (400ml) can coconut milk, full fat
1⁄2 lime, juice
What you need to do
1. Heat the olive oil in a large pan, over a medium heat. Cook the onion for 5-6 minutes, until soft. Add the garlic and ginger, and cook for a further 1-2 minutes.
2. Add the carrots, vegetable stock, salt, pepper and dried thyme, and stir well to combine. Simmer for 20- 30 minutes, until the carrots have softened.
3. Allow to cool slightly and blend until smooth using either a hand blender or a food processor.
4. Finally, stir in coconut milk and lime juice, and serve.
5. This soup can be stored in an air tight container in the fridge for up to 4 days.