A warming vegan soup with a spicy flavour. Just what we need occasionally! And, this great soup is prepared and ready in under 30 minutes. Serve with pumpkin seeds or parsley for an added wow factor.
Peel the ginger and slice thinly. Slice the carrots into evenly sized chunks. Chop the onion and finely chop the garlic. Heat the olive oil in a large pan. Fry the onion, ginger and garlic on a medium heat for about 3 minutes until the onion softens.
Add the carrots and curry powder and fry for 5 minutes. Pour 800 ml of water into the pan, add the coconut milk and bring to the boil. Simmer on a low heat for 20 minutes until the carrot is soft. Purée into a smooth soup with the hand blender. Season with salt and pepper.
Roughly chop the parsley. Divide the soup over 4 bowls and garnish with some parsley.
Tip: Like things hot and spicy? Add a finely sliced cayenne pepper. Halve the pepper lengthwise, remove the seeds and finely slice the flesh. Fry the pepper along with the onion, ginger and garlic.
