Cold carrot and coconut soup

A great refreshing soup for summer lunches or a fresh starter to any dinner party Lectin free, gluten free, dairy free

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Heat dry frying pan with pine nuts. Cook until golden brown. Set aside on a single layer and cool.

Step 2

In the same pan heat the oil and crushed garlic Cook until brown Set said in the pan so it keeps infusing

Step 3

Slice the spring onion thinly enough to have 5 slices per plate. Set aside

Step 4

Place chopped carrots into a medium size pot and cover with stock Cook until the carrots are done but still a bit firm Drain

Step 5

Put the carrots back into the pot or in a deep bowl Add milk, lemon, oil, grated ginger, pepper and salt.

Step 6

Whizz into a smooth paste with a hand blender. Add little water at a time only if the soup is too thick

Step 7

Place in fridge for an hour

Step 8

Stir a little water if the soup has thickened

Step 9

Divide the soup into 4 or 8 bowls (depending if you are serving it as a main or a starter)

Step 10

Sprinkle some spring onion and pine nuts

Step 11

Drizzle with the garlic oil