Servings: 4 to 6

1 tablespoon olive oil 1 tablespoon olive oil
1 onion chopped 1 onion chopped
2 cloves garlic minced 2 cloves garlic minced
2 tablespoons ginger finely chopped 2 tablespoons ginger finely chopped
5 cups carrots peeled & chopped 5 cups carrots peeled & chopped
900 mL vegetable broth 900 mL vegetable broth
3/4 teaspoons salt ¾ teaspoons salt
1/2 teaspoon pepper ½ teaspoon pepper
1 teaspoon dried thyme leaves 1 teaspoon dried thyme leaves
1 can 400mL/ 13.5 oz coconut milk 1 can 400mL/ 13.5 oz coconut milk
juice of 1/2 lime juice of ½ lime

Cook onion in olive oil over medium heat for 5 to 6 minutes.
Add the garlic & ginger, cook 1 to 2 more minutes.
Add carrots, stock, salt, pepper and thyme, and stir to combine. Cook for 20 to 30 minutes, until carrots are soft.
Blend until smooth with an immersion blender.
Stir in coconut milk and lime juice, and enjoy!