At a glance
Carrots are briefly sautéed with coconut oil and ginger, seasoned with pepper and chilli, then simmered in coconut milk until tender before being blended into a smooth cream. The garnish takes a little extra time — crisped carrot ribbons and spring onion give the soup a delicate look, while the flavour stays pleasantly spicy.
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Prep the carrots
Heat the coconut oil in a large pot. Slice the carrots into rounds or grate them coarsely. Grated carrot cooks faster, so we recommend going that route — it saves time and helps preserve more vitamins.
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Sauté and season
Add the carrots to the coconut oil along with the grated ginger. Stir and sauté for about five minutes. Season with salt, pepper and chilli, then stir again.
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Simmer and blend
Pour in the coconut milk and add about a decilitre of water or stock. Cover and simmer until the carrots are tender. Blend the soup until completely smooth. If needed, thin it out with a little more water or stock and warm through for a few minutes.
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How it went
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