oil
1 onion, roughly chopped
1 clove garlic, roughly chopped
1 stalk lemongrass, woody outer leaves removed and chopped
a chunk ginger, grated
500g carrots, peeled and chopped
165ml tin coconut milk
600ml vegetable stock
1 lime, zested and juiced
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.
Ethical fresh and tasty food. An asset to the community. We love the Mossgiel milk and Freedom Bakery bread.
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