Roasted Ginger and Carrot Velouté

Ingredients

• 800gcarrots, peeled and chopped
• 2 tbspolive oil
• 1 largebrown onion, diced
• 2 tbspfresh ginger, finely grated
• 1Lvegetable stock
• 200mlcoconut milk
• to tastesalt and cracked black pepper
• 1 handfulfresh coriander leaves to serve

Method

1. 1Preheat oven to 200°C and toss carrots with 1 tbsp oil on a tray; roast for 20 minutes until tender.
2. 2In a large pot, sauté the onion in the remaining oil over medium heat until translucent.
3. 3Add the ginger and roasted carrots to the pot, stirring for 1 minute to release the aroma.
4. 4Pour in the vegetable stock, bring to a simmer, and cook for 10 minutes.
5. 5Blend the soup until smooth using a stick blender, then stir in the coconut milk.
6. 6Season well and serve topped with fresh coriander.