| 500 g | carrots |
| 1 | onion |
| 2 cloves | garlic |
| 10 g | ginger |
| 1 | chili |
| 2 tbsp | coconut oil |
| 750 ml | vegetable stock |
| 2½ tbsp | light miso paste |
| 1 | lime (juice) |
| coconut milk for serving | |
| cilantro for garnish | |
| salt | |
| pepper |
Peel and dice carrots. Chop onion, garlic, ginger, and chili.
Heat the coconut oil in a large saucepan and sauté the onion, garlic, ginger, and chili over medium heat.
Add the diced carrots to the pan and briefly sauté before adding the vegetable stock and bringing to a boil. Reduce heat and leave to simmer for approx. 20 min., or until the carrots soften slightly.
Remove the soup from the heat and purée with a hand blender. Return to heat and add the miso paste and lime juice. Simmer for 2 min. more. Add a dollop of coconut milk to each bowl, garnish with cilantro, and season with salt and pepper. Enjoy!
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