Thai Carrot & Ginger Soup

Ingredients:

• 1 Tbsp Olive Oil
  
• 1 Medium Onion, chopped
  
• 2 Cloves Garlic, pressed
  
• 1 Tbsp Fresh Ginger
  
• 2 Tbsp Red Thai Curry Paste
  
• 1 Kg Carrots, grated (Approx. 6 large carrots)
  
• 4 Cups Vegetable Soup Stock
  
• 1 Tbsp Maple Syrup (or Liquid Honey)
  
• 1 Tbsp Lemon Juice
  
• 1 Cup Coconut Milk
  
• 2 Tbsp Fresh Cilantro, chopped
  
• 1/4 Cup Shredded Coconut
  

Directions:
Heat olive oil. Add onion, garlic & ginger. Cook until fragrant (about 5 mins).
Add curry paste and cook briefly, to combine flavours.
Add carrots, stock, maple syrup, lemon juice and sea salt & pepper, then bring to a boil. Reduce heat and simmer about 20 minutes or until carrot is tender.
Put soup through blender or food processor.
Return to heat, add coconut milk and heat for about 5 minutes.
Adjust seasoning as necessary, add cilantro & roasted coconut as garnish.