Serves 6


3 tbsp coconut oil
2 large onions, peeled and diced
1 clove garlic, chopped
1 tbsp ginger, chopped
1 small red chilli, seeded and chopped
1 bunch fresh coriander, roughly chopped
1 tbsp ground coriander
1 kg carrots, peeled and roughly chopped
1 litre vegetable stock
250ml full fat crème fraiche
Salt and pepper


Heat the oil in a large pan. Stir in the onion, garlic, ginger and chilli and gently cook for around 8 minutes until soft. Add the fresh coriander, ground coriander and carrots – stir well and cook for a further 4 minutes. Add the stock, cover and bring to the boil. Simmer until the carrots are very soft. Using a handheld blender, puree the soup and add in ¾ of the crème fraiche. Season with salt and pepper to taste. Serve with a dollop of the remaining crème fraiche and some freshly ground black pepper.