Carrot and Ginger Soup
Ingredients
- 6 carrots
- 1 onion, diced
- 3 cloves of garlic, sliced finely
- 1inch thumb of fresh ginger, sliced finely
- 1 tin coconut milk
- 1 tbsp brown rice miso paste
Preparation
Preheat your oven to 250c
Peel and roughly chop the carrots. Lay them on a baking tray and drizzle with oil
Roast for 15 mins until soft
In the meantime, sautée the onion and garlic in a little oil for 5 mins until the onion is soft
Add the ginger and sautée for another minute or two
Pour in the drained butter beans, coconut milk and miso
Once roasted, add the carrots and give it a good stir
Transfer to a high speed blender and blend on high until smooth
To make the web, drizzle coconut yoghurt (I had to thin it with a little oat milk) in two circles and use a cocktail stick to drag the coconut milk to make it look like a web