Spicy Coconut & Ginger Carrot Soup

Ingredients

• 2 tsp Olive Oil
• 1 Md Brown Onion, diced
• 3 Cloves Garlic, peeled, fresh, fried, no added fat, minced
• 2 Tbsp Fresh Ginger,minced
• 1 Pinch Iodised Salt
• 1 Pinch Pepper, black, ground
• 1 Sm Red Chilli
• 1 tsp Cumin (cummin) seed, dried, ground
• 1 tsp Coriander Powder
• 1 tsp Curry Powder
• 5 Cup Carrot, mature, peeled, fresh, raw,chopped
• 3 Cup Vegetable Stock
• 1 Cup Light coconut milk

Method:

Saute onion and garlic in a large soup pot over medium heat, then add the onion and garlic with a pinch of salt and pepper and cook for 3-4 minutes until fragrant and soft.

Add ginger, carrot and spices and cook for another minute, stirring constantly. If the pan starts to dry out, you can add a splash of water or broth.

Add the coconut milk and vegetable broth and let it simmer lightly, uncovered for about 20 minutes or until the carrots are fork tender and cooked through. Remove the soup from heat.

Serve with swirl of coconut milk.