CARROT GINGER SOUP

This recipe is a variation on the one given in the (marvellous) book VEGAN KETO written by Liz MacDowell (2018).

Ingredients
30 ml extra-virgin olive oil
300 g thin (1mm, foodprocessor) sliced carrots
2 TBSP grated fresh ginger
400 ml bone broth
chili powder
1/2 TSP chili powder
400 ml full-fat coconut milk
2 lemongrass stalk, beaten with wooden hammer.
Grated zest of one lemon
Freshly ground black peper
Coriander, very fine sliced


Heat olive oil in a saucepan over medium heat. Add carrots and ginger. Let simmer and stir occasionally until carrots begin to soften.
Add the broth,  chili powder (be careful) and coconut milk. Turn heat low and simmer for about 20 minutes (@sous-vide temperature for vegetables: 85 ºC). Don't cover the pan once coconut milk is added.
Pour the soup into a blender until smooth.
To serve, divide soup over bowls and top with the lemon zest, freshly ground peper and a bit of sliced coriander.