30 minutes | serves 2 | easy
1 onion, roughly chopped
1 garlic clove, roughly chopped
1 lemongrass stalk, woody outer leaves removed and chopped
2cm ginger chunk, grated
500g carrots, peeled and chopped
165 ml coconut milk (see alternatives below)
600ml vegetable stock
lime 1, 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.
■ PER SERVING 197 kcals, protein 3.5g, carbs 30.8g, fat 7g, sat fat 1.5, fibre 8.6g, salt 0.4g
The coconut milk can be exchanged for toasted grated coconut, or even yoghurt if preferred. An easier alternative is to buy coconut block and rehydrate to make a small amount of coconut creamy milk as the garnish. If using yoghurt as the garnish, add come chilli for a little kick !
Add more ginger or lemongrass to taste
Recipe adapted from Olive magazine