Carrot, Ginger and Coconut Soup

4 servings

Ingredients

• 500 g carrots
• 200 g parsnip
• 3 shallots
• 2 garlic cloves
• 1 red chili
• 3 tbsp olive oil
• 2 tbsp ginger, grated
• 1 piece turmeric root (about 7 cm), grated
• 1 litre water
• 2 tbsp vegetable fond or 1 vegetable bouillon cube
• salt
• pepper
• 250 ml coconut milk
• 1 tbsp lemon juice

Equipment

• Dutch oven

Instructions

1. Peel and chop the carrot, parsnip, and mince the garlic, and chili (remove the seeds first).
2. Sizzle the root vegetables, shallots, garlic, and chili in a Dutch oven for about 5 minutes until the shallots have softened.
3. Scrape the ginger and turmeric with a teaspoon and grate. Add the ginger, turmeric, and water to the Dutch oven and bring to a simmer.
4. Add the fond/bullion and season with salt and pepper. Let it simmer for about 20 minutes.
5. Mix the soup in a mixer. Stir in the coconut milk and taste with lime juice.
6. Serve in bowls with drizzled olive oil, root vegetable chips, and bread.

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