Coconut, Carrot and Ginger Soup

This soup has an asian feel to it, making me dream myself away to a deserted island somewhere in the pacific ocean.. (a girl can dream, right?)

Coconut, Carrot and Ginger Soup

• 1 medium white or yellow onion, diced
• 3 cloves garlic, minced
• 2 tablespoons fresh ginger, minced
• 1 teaspoon cumin
• 1 teaspoon coriander
• 7 large carrots, peeled and chopped
• 3 cups (almost 8 dl) vegetable stock
• 1 cup (2,5 dl) canned full-fat coconut milk
• Salt and pepper, to taste
• Fresh cilantro and lime/lemon

Make it like this;

1. In a large saucepan, cook the onion and garlic in either a little olive oil, vegetable stock or water for 3-4 minutes until soft and fragrant.
2. Add the ginger, carrot and spices. Stir to combine and cook for another few minutes. Add a little splash of vegetable broth if the pan starts to dry out.
3. Add the coconut milk and vegetable broth and let simmer lightly and uncovered for about 20-25 minutes or until the carrots are cooked through.
4. Either use an immersion blender right in the pot or transfer the soup to a blender and blend until smooth and creamy.
5. Season with salt and pepper, if needed.
6. Serve right away with toppings like fresh cilantro and a squeeze of fresh lime juice.