• 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

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.

by Pak101.com (few years ago!) / 1364 views