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Ingredients
- oil
- onion 1, roughly chopped
- garlic 1 clove, roughly chopped
- lemongrass 1 stalk, woody outer leaves removed and chopped
- ginger a chunk, grated
- carrots 500g, peeled and chopped
- coconut milk 165ml tin
- vegetable stock 600ml
- lime 1, zested and juiced
Method
-
Step 1
Heat a tbsp oil in a pan and cook the onion, garlic, lemongrass and ginger for 5 minutes. Add the carrots and cook for another 5 minutes. Mix the coconut milk in the tin in case it has separated then take out 2 tbsp and keep to finish the soup. Add the rest of the tin to the carrots with the stock. Simmer until the carrots are tender then whizz with a stick blender until smooth. Stir in the lime juice and zest then spoon into bowls and drizzle over the coconut milk to finish.
Nutritional Information
- Kcals 197
- Fat 7g
- Carbs 30.8g
- Fibre 8.6g
- Protein 3.5g
- Salt 0.4g
