Ingredients -

1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
500g carrots, peeled and chopped
1 tablespoon grated ginger
1 teaspoon cumin
1/2 teaspoon ground coriander
1 litre vegetable stock
200ml coconut milk
Salt and pepper, to taste

Method -

In a large pot, heat olive oil over medium heat. Sauté onion, garlic, and ginger until softened.
Add carrots, cumin, and coriander, and cook for 5 minutes.
Pour in vegetable stock, bring to a boil, then simmer for 20 minutes, or until carrots are soft.
Blend the soup until smooth using a blender or immersion blender.
Stir in coconut milk and heat through—season with salt and pepper.