3 cloves chopped garlic
1 medium chopped onion
1 tbsp olive oil
1/2 cup coconut milk
1 tsp fresh grated ginger
Salt and black pepper to taste
1 sprig of coriander to garnish
Steam the carrots until they become soft.
Saute the garlic and onions in the olive oil until they turn golden brown in colour.
Combine the steamed carrots, cooked garlic and onions and all remaining ingredients in a blender. Blend to puree. (Remember to cool down the ingredients before blending)
Heat the blended soup in a large saucepan.
Serve hot, garnished with coriander.