Next, add the ginger and carrot slices to the same pan with the garlic and onions and cook for a further 1-2 minutes.
Pour the vegetable stock into a large saucepan on low-medium heat and add the coconut milk, cayenne pepper, curry powder, pink salt and black pepper.
Reduce the heat to low and allow to simmer for 5 minutes, until the carrots are tender.
Carefully transfer the contents to a blender and liquidise – The soup should still be hot and will retain it’s heat if using a vitamix for 1-2 minutes. Alternatively, you can pour the liquid into a pot to re-heat or serve later and re-heat at a more convenient time.
Notes
This soup yield roughly 2 servings but if you want a larger batch simply double or triple accordingly
Both fresh and frozen carrots can be used to make the recipe.
Use fat free/low fat coconut milk or another plant based milk if you want to reduce calories even further.
This soup is suitable to consume on a low carb lifestyle.
If you don’t have cayenne to hand use chilli powder or flakes.