Creamy Vegan Carrot Soup

Step 1

Preheat oven to 400°F

Step 2

Peel the carrots. Chop into large (about an inch long) chunks.

Step 3

Peel and chop the onion into chunks about the same size as the carrot

Step 4

Cut the ginger into 2 to 3 pieces. Don't worry about peeling it.

Step 5

Place all the vegetables (including the ginger) into a shallow oven proof pan, coat with oil and cook until tender. Mine took about 50 minutes. Check them by prodding with a fork.

Step 6

Remove the vegetables from the oven.

Step 7

Now blend the vegetables with the coconut milk and enough of the water to get the blender moving well.

Step 8

You will probably need to do this in 2 or 3 batches. You'll be pouring it all into a saucepan after to warm through, so it doesn't matter if you use all coconut milk in one batch and all water in the next.

Step 9

Once everything is smooth and creamy pour it into a large saucepan pan, add more of the water to thin as necessary and get the texture you like, then season to taste. I used 3 teaspoons of salt and 1 teaspoon of pepper but everyone's tastes vary so add as much or as little as you need.

Step 10

Warm through gently in the pan then serve.