Carrot & Ginger Soup

Serves: 4

Ingredients:

• 1 tbsp coconut oil
• 1-2 large onions
• 2 tbsp grated ginger
• 2 garlic cloves
• 1 tbsp cumin
• 1 tbsp coriander
• 850+ ml vegetable stock
• 500g carrot, sliced
• 400g can cannellini beans, rinsed and drained (can use lentils or chickpeas)
• Salt and pepper

** If you want it to be creamier, add coconut milk

Instructions:

1. Heat coconut oil in pan, sauté onion, ginger and garlic
2. Add cumin and coriander to mix
3. Add carrots, coat them in the onion mix
4. Pour in stock and beans. Cover and simmer for 20-25 minutes until carrots are tender
5. Once cooled slightly, use an immersion blender (or scoop into a food processor/nutribullet) and blend all together

Soup is one thing that we always have in our freezer. You can easily double (or triple) this recipe and freeze for lunches and dinners.