Carrot Soup with Ginger and Coconut Milk

Ingredients

2 tbsp coconut oil

1 yellow onion, chopped

4 garlic cloves, minced

1 tbsp freshly grated ginger

1 tbsp powdered ginger

1 tsp curry powder

dash of salt and pepper

4 large carrots, chopped

3 chayotes, chopped

1 can of coconut milk

1 cup water

2 tbsp lemon juice

cilantro and/or mint leaves

Method

Heat coconut oil over low heat. Add onion, cook until translucent and then add garlic, ginger and spices. Stir, cook for a few minutes, add the carrots, chayotes, coconut milk and a cup of water. Bring to a boil. Simmer for at least 15 minutes, until veggies are tender. Mix it with a blender. After well blend, add the lemon juice and garnish with what's left of coconut milk and cilantro and/or mint leaves. Yogurt is also a good idea, in case there is no coconut milk left in the can.

Veredict

Exotic yet Christmassy, that's how I describe its flavour. A very comforting soup, in which I can add some chicken broth - vegetable broth is also a good option. After all, it's a vegan soup and next time I might include sweet potatoes or pumpkin in it. Quite simple and easy to make, simultaneously yummy and healthy... Are you in?