Thai Carrot Soup

Carrots are one of the most readily available vegetables right now and they can supply us with a wealth of vitamins, minerals and antioxidants to help support our immune system and protect us from chronic diseases. However, I find that carrots can be a little boring... For me, they need some dressing up in order to be delicious. Here, I've combined them with the punchy and vibrant flavours of Thai cooking, for a soup that is both nutritious and exciting for the tastebuds.

Feel free to replace the fish sauce with mushroom sauce for a vegan alternative.

Serves 4

20 minutes

1 tbs groundnut, coconut or avocado oil

3 garlic cloves, crushed

1 tbs/2 inch piece ginger, sliced

1 stalk lemongrass, smashed and sliced

600g carrots

600ml vegetable stock

400ml coconut milk

2 tbs soy or tamari sauce

2 tbs fish sauce

Juice of 1 lime

2 spring onions, sliced finely

2 tbs coconut milk

1 red chilli, sliced finely

Heat the oil over a medium heat in a large saucepan. Add the garlic, ginger and lemongrass and cook for 1 minute. Add the carrots, stock and coconut milk and simmer for 25 minutes with the lid on.

After 25 minutes, add the soy sauce, fish sauce and lime juice and simmer for another 5 minutes.

Take the mixture off the heat and process it with a stick blender or in a food processor until smooth.

Serve with a swirl of coconut milk, some sliced spring onions and chilli if you wish.