INGREDIENTS (SERVES 3 TO 4):
1 onion, minced
2 garlic cloves, minced
2 tbsp (20 g) ginger, grated / minced
(500 g) carrots , roughly chopped
2 cups (720 ml) vegetable stock
(60 ml) coconut milk optional, for a creamier soup
1 tbsp lemon juice, or lime juice if you have run out of lemons
1 tsp maple syrup optional
Salt & pepper to taste
Heat a large pot with oil. Add onion, garlic, and ginger and sauté for 5 minutes. Add carrots and sauté for another 3 minutes while stirring occasionally.
Pour in the vegetable broth, pop on the lid, and let it simmer for 15 minutes.
Blend the soup until smooth using a blender. Optional: Add ¼ cup coconut milk, dairy-free cream or even oat milk. Add more water if you like your soup thinner.
Season with lemon juice, maple syrup, salt, and black pepper.
Carbs: 18g Fat: 3.5g Protein: 2g.