Ingredients
1 onion, shredded
1 tablespoon of sunflower oil
0.4 inches (1 cm) of fresh ginger, shredded
2.2 lbs (1 kg) of carrots in slices
1 clove of garlic, chopped up
3 cups (700 mL) of vegetable broth
1 cup (200 mL) of coconut milk
Orange juice of 1 orange
Directions
Heat the sunflower oil in a stockpot. Add the shredded ginger and onion and sauté for about five minutes. Stir often. Then add the carrots and garlic; stir for two minutes. Add the vegetable broth and coconut milk and bring to boil. Reduce the heat to medium-low and simmer uncovered until carrots are tender, about 15 minutes. Puree the soup with an immersion blender. Add the orange juice and salt and pepper to taste.
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