Carrot, Ginger & Lime Soup
By OcadoLifeThis easy recipe elevates the earthy taste of carrots with a refreshing citrus kick.Time and servings
Total time
Servings
Cooking time
Ingredients
8 total- 160 ml of coconut cream
- 400 g of carrots, washed and chopped into chunks
- 1 onion, chopped
- 30 g of fresh ginger root, peeled and grated
- 1 tbsp of olive oil, or coconut oil
- 1 litre of vegetable stock
- 1 lime, zest and juice
- 25 g of pistachio kernels, finely chopped, blitzed or ground to create a crumb (to finish)
Method
6 stepsStep 1
Heat the oil in a heavy-based pan on a medium heat and gently sauté the onion for 3 mins.
Step 2
Add the ginger and carrots to the pan, saute for a further 1 min.
Step 3
Add the stock and bring to a boil, then turn down to a simmer and cook for 10 mins (20 mins for extra smoothness).
Step 4
Remove the pan from the heat and carefully, using a stick blender, whizz the soup to a smooth consistency.
Step 5
Add the zest and juice from the lime and season to taste.
Step 6
Serve the soup into bowls, then stir the coconut cream to loosen and swirl some into each portion. Finish with a drizzle of olive oil and sprinkle over the pistachio crumb.