Carrot Soup

Carrot Soup


1 onion, shredded
1 tablespoon sunflower oil
1cm of fresh ginger, shredded
1kg of carrots in slices
1 clove garlic, chopped
3 cups vegetable broth
1 cup coconut milk
Juice of 1 orange


Heat sunflower oil in saucepan. Add ginger and onion and saute for a few minutes, stirring constantly.

Add carrots and garlic and stir for a further 2 minutes. Mix in vegetable broth and coconut milk and bring to boil.

Reduce heat and simmer uncovered for about 15 minutes until carrots are tender.

Puree soup with a blender. Add orange juice and seasoning to taste.

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