1 tbsp coconut oil
2 small onions (or one medium one)
1 clove garlic
2-3cm cube ginger
1.2lt vegetable stock
Salt & pepper to taste
Dairy-free cream alternative
Prepare all of the vegetables by washing the carrots and chopping them along with the onions and apricot in your Ninja Blender. Crush the garlic and ginger.
Add the coconut oil into a pan on medium heat, allow the coconut oil to melt, add the onion, garlic, ginger and apricots and lightly fry the until golden (approximately 5 minutes).
Pour the chopped carrots, vegetable stock and salt & pepper and let the soup simmer of medium-low heat for 30 minutes (check the carrots are cooked through by piercing them with a fork/knife).
Allow contents of pan to cool to room temperature – Do not add warm/hot ingredients into your Ninja
Pour the ingredients into your Ninja and blend until smooth (adjust seasoning if needed).
Pour back into pan and heat through.
Drizzle the soup with a dairy-free alternative to cream.
Serve with your favourite bread.