Carrot and coconut soup

Carrot and coconut soup
A satisfying bowlful of goodness, this freezes well too.
Serves 2  / 
Prep 20 mins  / 
Cook 25 mins


1 tbsp Co-op olive oil
2 spring onions
2.5cm piece fresh ginger
225g carrots
1 red chilli, deseeded
1 clove garlic
1 tsp ground white pepper
300ml vegetable stock
200ml coconut milk
2 tbsp unsalted peanuts, toasted and chopped
Small handful fresh coriander, chopped (optional)


Heat the olive oil in a large nonstick pan
Chop the spring onions, fresh ginger, carrots, red chilli and garlic and put in the pan
Add the white pepper and 1 tbsp water, cover and cook on a low heat for 10 mins until the vegetables start to soften
Add the vegetable stock
Simmer, covered, for 15 mins
Add the coconut milk, cover again and simmer for 5 more mins
Whizz with a hand blender until smooth
Pour into 2 bowls, top each bowl with 1 tbsp peanuts and a small handful fresh coriander, chopped, if you like