Tasty Carrot & Ginger soup

Nutritional Information (per 245grams):

• Calories 142kcal
• Fat 5.8g
• Sugars 7.3g
• Carbs 17g
• Fibre 2.7g

Ingredients:

• 2 tbsp. coconut oil or other neutral oil
• 1 4-inch piece of fresh ginger, peeled and roughly chopped
• 1 small shallot, roughly chopped
• 2 large garlic cloves, chopped
• 2 lb. carrots, peeled and roughly chopped
• 1 tbsp. red curry paste
• 2 1/4 c. chicken or vegetable stock
• 1 (14-oz.) can full-fat unsweetened coconut milk
• 1 tbsp. fish sauce
• Kosher salt
• Zest and juice of half a lime
• Chopped cilantro, for garnish
• Fried shallots (optional)
• Chili oil (optional)

Method

In a large pot, heat the oil over medium-high heat. Add the ginger, shallots, and garlic and cook until soft and just starting to brown, about 4 minutes. Add the carrots and curry paste and stir well. Cook for 2 more minutes

Pour in the stock, coconut milk, and fish sauce and season with a generous pinch of salt. Bring the soup to boil, reduce to a simmer, and cook for 10-15 minutes, or until the carrots are soft. Add the lime zest and juice.

Carefully transfer to a blender and blend until smooth. (You may need to do this in two batches.) Taste and adjust for salt and lime.

Serve soup warm garnished with cilantro. 

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