Thai-Style Coconut Carrot Ginger Soup

• 1 tbsp coconut oil
• 1, chopped yellow onion
• 3 cloves, minced garlic
• 2 tbsp, grated fresh ginger
• 1 tsp ground coriander
• 1/2 tsp ground turmeric
• 1/4 tsp red pepper flakes (or to taste; leave out for small children)
• 1.5 lb (about 6 medium) carrot (peeled and sliced into 1/2-inch coins)
• 3.5 cups vegetable broth
• 1 tbsp tamari (or coconut aminos)
• 1/2 tsp, plus more to taste sea salt
• 1 can (13.5 oz) full-fat coconut milk (shaken well; about 1 cup goes in the soup, the rest is for swirling on top)
• 2 lime (one juiced, one cut into wedges)
• 1/4 cup, chopped fresh cilantro
• 2 tbsp, toasted pumpkin seeds (optional, for topping)

Instructions

1. Melt the coconut oil in a large pot over medium heat and cook the onion for about 5 minutes until soft.
2. Stir in the garlic, ginger, coriander, turmeric and red pepper flakes, and cook for 1 minute until fragrant.
3. Add the carrots, broth, tamari and salt, and bring to a boil.
4. Reduce the heat to a simmer, cover, and cook for 20 minutes, until the carrots mash easily when pressed against the side of the pot.
5. Take the pot off the heat and stir in 1 cup of the coconut milk.
6. Blend with an immersion blender until completely smooth, adding a splash of hot water if the soup is too thick.
7. Stir in the juice of 1 lime, then taste and adjust the salt, lime and heat.
8. Ladle into bowls, swirl a spoonful of the remaining coconut milk over each, and top with cilantro and pumpkin seeds, with a lime wedge on the side.

Tips

• Slice the carrots evenly so they finish together. Half-inch coins are fully soft in about 20 minutes.
• Shake the can of coconut milk before opening, since the cream rises to the top and you want it mixed through.
• For more depth, stir in a tablespoon of Thai red curry paste with the garlic. Check the label if you cook plant-based, because many brands contain shrimp paste.
• Make it a meal by adding a cup of cooked red lentils before blending, or top each bowl with shredded cooked chicken. The soup keeps 5 days in the fridge and freezes for up to 3 months.

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