← Nouns Cooking · Plant-Based

Ingredients

• 1 tbsp Olive oil
• 1 Onion, chopped
• 2 cloves Garlic, chopped
• 3 tbsp chopped fresh ginger
• 800 g Carrot, peeled and sliced
• 1 l vegetable stock
• ½ tsp Cinnamon
• 1 pinch Nutmeg
• 200 ml full-fat coconut milk, plus extra to serve
• 1 handful Coriander (cilantro), to serve (optional)
• 2 tbsp Pumpkin seeds (pepitas), toasted, to serve (optional)
• salt and black pepper

Method

1. Heat the oil in a large pot over medium heat. Cook the onion with a pinch of salt for 6–8 min, until soft. Add the garlic and ginger and cook for 1 minute more.
2. Add the carrots, stock, cinnamon and nutmeg. Bring to the boil, then cover and simmer for 20 min, until the carrots are very tender when pierced.
3. Stir in the coconut milk, then blend until completely smooth, either with a stick blender or carefully in batches in a jug blender.
4. Season well and add a splash of water if it's too thick. Serve with a swirl of coconut milk, coriander and toasted pumpkin seeds.

Tips

• Free of nuts, dairy, gluten and egg. Check your stock cube for celery if that's an allergy concern.
• Freezes for up to 3 months.

Sources

Written in our own words after cross-checking these recipes:

The Modern Proper BBC Good Food