Directions

1. Heat the olive oil in a large pan, over medium heat. Cook the onion for 5-6 minutes, until soft. Add the garlic and ginger, and cook for another 1-2 minutes.  

2. Add the carrots, vegetable stock, salt, pepper and dried thyme, and stir well to combine. Simmer for 20-30 minutes, until the carrots have softened.

3. Allow to cool slightly and blend until smooth using either a hand blender or a food processor.

4. Finally, stir in coconut milk and lime juice, and serve.  

   This soup can be stored in an air-tight container in the fridge for up to 4 days.