When the cold weather hits you always want something warm and satisfying, and this vegan spicy carrot ginger soup hits the spot nicely! It’s thick consistency and smoothness are perfect for those colder months, and when it gets warmer, this can be chilled and still tastes delicious!
Place carrots and stock into a medium pot and turn to medium high heat. Boil for approximately 20 minutes until carrots are soft and squishy. Halfway through put peppers in, reserving some for garnish. Grate half of ginger with micro plane into soup.
Let cool a bit and add coconut milk. Blend with immersion blender and add more ginger to taste.