Ginger Carrot Soup
Perfect for those chilly days when you just want to wrap up and eat something cozy.
Ingredients
Directions
- 1
Heat the olive oil in a large pot over medium heat. Add the onion and sauté for 7-8 minutes until soft.
- 2
Add the garlic and ginger, cooking for another 2 minutes until fragrant.
- 3
Add the sliced carrots and stir to coat. Pour in the vegetable stock and bring to a simmer. Cook for 15 - 20 minutes, until the carrots are tender.
- 4
Blend the soup until smooth using a hand blender or in batches with a blender.
- 5
Stir in the coconut milk, season with salt and pepper, and gently reheat.
- 6
Preheat the air fryer to 200c
- 7
Spread the tomato paste and sprinkle with the grated cheese and bake for 3 minutes until golden and crisp.
- 8
Whisk together the tahini, lemon juice, coriander, and water (if needed) until smooth and pourable. Season with salt.
- 9
Serve the soup hot, with cheesy croutons and a drizzle of coriander tahini.
