Creamy carrot soup with cumin and coconut

Ingredients

·         3 tsp olive oil

·         1 clove garlic

·         1 small onion

·         8 large carrots

·         4 cup water

·         ½ cup vegetable stock

·         2 tsp sea salt

·         ½ tsp ground cumin

·         ¼ tsp ground coriander

·         ½ tsp smoked paprika

·         2 Tbs orange juice

·         ½ cup coconut milk

·         ½ chourico sliced into thin slices – optional

Method

Give the carrots a good scrubbing.
Cut them in half and set aside.
In a pot, heat the olive oil on medium heat.
Add the garlic and onions and sauté for roughly 3 minutes or until the onions look translucent.
Add the stock and carrots and bring to a boil.
Add the spices, orange juice and coconut milk.
Lower the heat and simmer for roughly 20 – 30 minutes or until the carrots are tender.
Remove from heat and allow to cool for a few minutes.
Puree with a hand blender. I like mine really smooth but if you prefer you may leave a few chunky bits in.