Carrot, ginger & coconut soup

Whenever I heard carrot soup I used to be like “uh, thanks but no thanks” … for some reason the word baby food came to mind. But then I tried this recipe and have never looked back! This soup takes no time to make and you can have it as hot and spicy as you like it.

Ingredients for 4 people (easily feeds 6 though)
750 gr. carrots
1 piece of fresh ginger about a finger long
2 medium sized onions
3 tbsp. olive oil
750 ml vegetable stock
1 fresh mango
½ bunch of spring onions
1 red chili
1 can of unsweetened coconut milk
1 lime
salt for seasoning
½ bunch chives

Peel the carrots and dice them. Peel ginger and the onions and chop both finely. Slightly sweat the onions, ginger and carrots in the olive oil, then add the vegetable stock and let simmer for about 10 minutes. In the meantime cut the flesh off the mango and cube it. Cut the chili into fine rings and do the same with the spring onions. Use a handheld blender to blend the carrot/onion/ginger soup. Add the coconut milk and season with the juice of one lime and some salt. I sometimes omit the salt and use fish sauce instead. Add the cubed mango flesh, the spring onions and the red chili. If you want more body to the soup you can add cooked king prawns (that’s what I did yesterday). Finally with a pair of scissors cut the chives and sprinkle over the soup (which I forgot in the picture above!)  

Serve with either fresh baguette or a crusty country loaf.
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