Carrot, Ginger & Lime Soup

Ingredients

• 160 ml of coconut cream

• 400 g of carrots, washed and chopped into chunks

• 1 onion, chopped

• 30 g of fresh ginger root, peeled and grated

• 1 tbsp of olive oil, or coconut oil

• 1 litre of vegetable stock

• 1 lime, zest and juice

• 25 g of pistachio kernels, finely chopped, blitzed or ground to create a crumb (to finish)

4 servings

Calories~288 kcal

Protein~4 g

Carbs~21 g

Fat~21 g

Fiber~5 g

Sugar~10 g

Total recipe

Calories~1,150 kcal

Protein~16 g

Carbs~85 g

Fat~85 g

Fiber~18 g

Sugar~40 g

Method

• Step 1

  Heat the oil in a heavy-based pan on a medium heat and gently sauté the onion for 3 mins.

• Step 2

  Add the ginger and carrots to the pan, saute for a further 1 min.

• Step 3

  Add the stock and bring to a boil, then turn down to a simmer and cook for 10 mins (20 mins for extra smoothness).

• Step 4

  Remove the pan from the heat and carefully, using a stick blender, whizz the soup to a smooth consistency.

• Step 5

  Add the zest and juice from the lime and season to taste.

• Step 6

  Serve the soup into bowls, then stir the coconut cream to loosen and swirl some into each portion. Finish with a drizzle of olive oil and sprinkle over the pistachio crumb.