Carrot soup with ginger and coriander
Vegetarian soup with carrot, ginger, coconut milk and coriander.
Cut the carrots into pieces. Chop the onion. Grate the ginger.
Heat the oil in a pan and gently fry the onion for about 2 minutes. Stir the ginger, cumin and curry through the onion.
Add the carrots, water and bouillon tablet and bring to the boil. Cook the carrots for 15-20 minutes until done.
Purée the soup with a hand blender or in a food processor. Season with salt and pepper. Stir the coconut milk through the soup.
Allow the soup to cool and let it cool in the refrigerator. Stir in the lime juice through the soup. Slice the coriander and sprinkle over the soup.
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