1 tsp olive oil
2 medium chopped onions
8 medium carrots sliced
1 pint vegetable broth
1 tbsp grated ginger (or 1 tsp ground ginger)
2 Tbsp fresh lime juice
2 tsp coconut sugar
1 tsp sea salt
1/2 tsp pepper
1 /2 tin canned coconut milk
2 1/2 tsp finely grated lime peel
Heat oil in large soup pot over medium heat
add onion and cook until soft stirring frequently
Add carrots, broth. 1 tbsp ginger, 2 tbsp lime juice, sugar, salt and pepper. Bring to the boil. Reduce het to med/low and simmer stirring occasionally or until carrots are very soft.
Add coconut milk, and bring back to the boil.
Remove from heat.
Blend until smooth
Add remaining ginger and lime juice
serve topped with 1/2 tsp lime peel as garnish.