Carrot, ginger and coconut soup 

Ingredients

• 1 small onion, chopped
• 10g fresh ginger, peeled and very thinly sliced
• 100g celeriac or 1 celery stalk, chopped
• 4 large carrots, peeled and cut into 1-inch long chunks
• 4 large parsnips, peeled and cut into 1-inch chunks
• 2 tablespoons extra-virgin olive oil
• 400ml coconut milk
•  500ml vegetable stock 
• Juice of 1 lime
• Large handful of fresh coriander
• Salt to taste
• Chilli flakes
• Fresh coriander

Directions

1. Bring some water to a boil in a large saucepan fitted with a steamer basket. Add carrots and parsnips to the steamer basket, cover and let steam until the vegetables are completely tender, about 18 minutes (test by pressing a fork into the parsnip and carrots- it should slide in and come out easily.)
2. Remove the basket from the pan and slide the carrots and parsnips into a food processor fitted with the steel blade attachment. Add in oil, salt and pepper. Process, scraping sides as necessary until it reaches a creamy texture. Set to one side. 
3. Fry the onion on a low heat until softened. 
4. Add ginger and celeriac.
5. Fry on a medium heat until softened.
6. Add the mashed carrot and Parsnip mix.
7. Add coconut milk.
8. Pour in the vegetable stock and lime juice.
9. Blend until smooth.
10. Stir in a handful of fresh coriander.
11. Season to taste.
12. Top with some chilli flakes and fresh coriander.

Recipe & image courtesy of Mash Direct

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