Ingredients
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1 onion
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1 (1 inch) piece fresh ginger
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2 tbsp canola oil
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1 lb carrots
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1 clove garlic
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1 vegetable bouillon cube
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1 cup coconut milk
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1 orange
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1 tsp red pepper flakes
Steps
1
Chop the onion, and peel and grate the ginger.
2
Heat the oil in a large pot. Fry the onion and ginger for 5 min., stirring occasionally.
3
Meanwhile, peel and slice the carrots. Mince the garlic.
4
Add the carrots and garlic and cook 2 min.
5
Add the bouillon cube, 3 cups water, and the coconut milk. Bring the soup to a boil and simmer 15 min. or until the carrots are tender.
6
Puree the soup with a hand blender or food processor. Juice the orange.
7
Stir the orange juice into the soup and season with salt (in moderation) and red pepper flakes.
