Here is a great soup for the cold days and also full of lots of vitamins and minerals like Vitamin A and Vitamin C. It makes a great starter or increase the serving size and have it as your main course. 

Ingredients (4 Servings)

• 500g Carrots
  
• 500ml Vegetable Stock
  
• 1/2 can Coconut Milk
  
• 1 Onion
  
• 2 Garlic Cloves
  
• 1 tbsp grated fresh Ginger
  
• 1/2 tsp Chilli Powder
  
• 2 tsp Coconut Oil
  
• Salt
  
• Pepper
  
• Fresh Coriander
  

Method

• Crush the garlic and chop the onion into small pieces. Peel and slice the carrots
  
• Heat the oil in a pan and add the garlic, onion, ginger and chilli. Cook until the onion is soft
  
• Add the carrots and stock and allow to simmer for 15 minutes until the carrots are soft
  
• Turn the heat down, add the coconut milk and stir well for another minute.
  
• Now use a blender or food processor to blend the mixture until it is smooth (you may have to do this batches if your blender is too small)
  
• Place the blended soup back into the pan, warm it up and serve with salt, pepper and fresh coriander (when serving, I add quark into my soup as well)
  

Nutrition (per serving)

• 166 Kcal
  
• 17g Carbohydrate
  
• 10g Fat
  
• 2g Protein
  

TAGS: lunchsupper