Coconut carrot curry soup

This silky soup is perfect for a chilly evening and freezes beautifully. Carrots are rich in beta-carotene, which your body turns into vitamin A, and the coconut milk helps you absorb it, since beta-carotene is fat-soluble.

Ingredients:

• 1 tablespoon coconut oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1 tablespoon curry powder
• 1 1/2 pounds carrots (about 8 medium), peeled and chopped
• 4 cups vegetable broth
• 1 can (13.5 ounces) coconut milk
• Sea salt and fresh lime juice to taste

Preparation:

• Warm the coconut oil in a large pot over medium heat and cook the onion 5 minutes, until soft.
• Add the garlic, ginger and curry powder and stir for 1 minute, until fragrant.
• Add the carrots and broth, bring to a boil, then simmer 20–25 minutes, until the carrots are very tender.
• Stir in the coconut milk and blend until smooth with an immersion blender (or carefully, in batches, in a blender).
• Season with salt and a squeeze of lime.