Carrot and Ginger Soup

Ingredients

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• Carrot Carrot 3 3
• Red Onion Red Onion 1/2 1/2
• Garlic Garlic 1 clove 1 clove
• Ginger Root Ginger Root 1 thumb 1 thumb
• Ground Nutmeg Ground Nutmeg 2 tsp 2 tsp
• Ground White Pepper Ground White Pepper 1 tsp 1 tsp
• Dried Cilantro Dried Coriander 1 tsp 1 tsp
• Vegetable Broth Vegetable Broth 400ml 1 & 1/2 cups
• Cashew Nuts Cashew Nuts 25g 2 tbsp
• Coconut Milk Coconut Milk 300ml 1 & 1/5 cups
• Table Salt Table Salt seasoning seasoning
• Olive Oil Olive Oil 2 tbsp 2 tbsp

Instructions

1. 1.Add some olive oil to a saucepan and heat.
2. 2.Chop the onion and garlic. Peel the ginger and fine chop. Add all to the saucepan with some salt. Reduce to simmer and cook for 5 mins.
3. 3.Meanwhile, peel the carrots and chop into coins. Pour into the saucepan along with the nutmeg, ground white pepper and coriander (cilantro) and sauté for 2 mins. Now pour in the vegetable broth. Cover and cook for 18-20mins, until the carrots have softened.
4. 4.Once cooked, pour into a blender, add the coconut milk and blend for 1-2 mins.
5. 5.Pour back into the saucepan to reheat, once hot serve with a topping of cashews.

Nutritional Information

• Calories:
  321
• Fat:
  23g
• Sodium:
  266mg
• Carbs:
  20g
• Sugar:
  7g
• Protein:
  12g