Rachel Allen’s Carrot, Ginger and Coconut Soup | Paprika | Umami

Ingredients

• 3 tbsp sunflower oil
• 2 onions, peeled and roughly chopped
• 2 cloves of garlic, peeled and finely chopped
• 800g carrots, peeled and grated
• 2 tbsp peeled and finely chopped root ginger
• 824ml chicken or vegetable stock
• 400ml tin of coconut milk
• Salt and freshly ground black pepper
• 2 tbsp chopped coriander, to serve