Carrot Ginger Soup
Soups, particular carrot, sweet potato and pumpkin are in our house an appreciated staple. Easy to prepare and nourishing. For adding more variety, we change spices occasionally.
- 2 tbsp virgin olive oil
- 6 large carrots (cut into chunks)
- 1 medium onion (cut into chunks)
- 450 ml broth (or water)
- 450 ml coconut milk
- 1 tsp seasalt
- 2 cm fresh ginger
- fresh parsley
- Heat oil in stock pot.
- Place carrots. onion, ginger, and salt in the heated pot.
- Add water/broth, bring to boil and cover with lid.
- Simmer on low heat for 25 minutes or until carrots soften.
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Put soup into a blender or food processor. Add coconut milk and stir until smooth texture.
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Garnish with parsley.
