| Prep Time | 15 mins |
| Cook Time | 25 mins |
| Servings |
people
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Ingredients
- 1 tbsp Extra virgin olive oil
- 1 onion, peeled and finely chopped
- 1 Clove garlic chopped
- 1 inch grated ginger
- 1 small fresh red chilli cut finely
- 1 kg carrot peeled and chopped
- 2 lemon grass stalks bashed
- 400 g can of coconut milk
- 800 ml Vegetable stock
- Sea salt and black pepper for seasoning
- handful pumpkin seeds to garnish
Ingredients
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Instructions
- Heat the oil in a large pan.
- Add garlic, onion, ginger and chilli. Cook for 5 mins.
- Add the carrots, lemon grass, and cook for further 2-3 mins.
- Add coconut milk and stock. Bring to the boil, simmer and cook for 15-20 mins or until carrots are soft.
- Remove the lemon grass. Pour soup into a food processor and blend until smooth. Serve with some roasted pumpkin seeds,