Carrot Coriander and Coconut Cream Soup

This hearty tasty soup will improve your immune system.

Ingredients serve 8

2 tbls oil

1 finely chopped brown onion (200g)

1 tbls minced ginger

2 tsp minced garlic

1 tsp ground coriander

1 tsp salt

1 kg peeled and chopped carrots

1.5 liter vegetable or chicken stock

400 ml coconut cream

½ bunch chopped coriander leaves

Method

Place oil in a large soup pot over medium heat. Cook the onion, ginger and garlic until soft. Add ground coriander, salt, carrots and stock. Bring to the boil and simmer covered for approx. 30 minutes until carrots are tender. Add coconut cream and remove from heat. Process the soup with a stick blender or in a blender. Return to the pot and add coriander leaves. Reheat and serve in bowls with crusty bread.

Note: Try adding two cooked shredded chicken breast to the soup with the coriander leaves.