1 dsp coconut oil
1 medium onion, sliced
10 medium carrots, roughly chopped
2l veg stock
1 can coconut milk
1 clove garlic, crushed
1 tsp turmeric
1 tsp paprika
1 tsp dried chilli flakes
½ tsp grated ginger (or lazy ginger)
¼ clove nutmeg, grated
3 bay leaves
Sea salt and fresh cracked black pepper
Half a lemon and handful of fresh herbs to finish (parsley or coriander).
- Put soup pan on a med/high heat and melt the coconut oil. Add onions and cook until soft but not coloured. Add garlic, seasoning and spices and cook for a further couple of minutes. Add in the carrots, stir everything through and allow to saute for a minute or 2 before pouring over stock. Add in bay leaves, bring to the boil, then turn down heat, cover and allow to simmer for 20 mins or so.
- Pick out bay leaves (faffy but important), stir in the coconut milk and blend it all together to a smooth consistency. Add in lemon and fresh herbs if you’re using them, and enjoy!