Anti-Bloat Carrot, Ginger & Coconut Soup

Serves: 4 | Prep time: 10 minutes | Cook time: 30 minutes

Ingredients: 

• 6 large carrots (about 600g), peeled and roughly chopped
• 1 medium sweet onion, diced
• 3 cloves garlic, crushed (wait 10 minutes before cooking!)
• 1 tablespoon fresh ginger, finely grated (about a 3cm piece)
• 1 can (400ml) full-fat coconut milk
• 3 cups (750ml) vegetable broth
• 1 tablespoon olive oil
• 1/2 teaspoon ground turmeric
• Pinch of black pepper
• 1/2 teaspoon sea salt (adjust to taste)
• Juice of 1 lime

To serve: 

• Fresh coriander (cilantro), roughly chopped
• A swirl of coconut milk
• Lime wedges
• Optional: toasted pumpkin seeds for crunch

Method: 

1. Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 3 to 4 minutes until softened and translucent.
2. Add the crushed garlic (after its 10-minute rest), grated ginger, turmeric, and black pepper. Stir for about 1 minute until fragrant.
3. Add the chopped carrots and stir to coat in the spices. Cook for 2 minutes.
4. Pour in the vegetable broth. Bring to a boil, then reduce heat and simmer for 20 to 25 minutes, or until the carrots are completely tender when pierced with a fork.
5. Remove from heat. Add the coconut milk and lime juice. Blend until completely smooth using a stick blender or transfer to a blender in batches (be careful with hot liquid).
6. Taste and adjust salt, lime, or pepper as needed.
7. Ladle into bowls. Top with a swirl of coconut milk, fresh coriander, a squeeze of lime, and toasted pumpkin seeds if using.

Nutritional Breakdown Per Serving (serves 4):

* Note: Nutritional values are approximate and may vary based on the brand of coconut milk and vegetable broth used. Sodium content (~480mg per serving) will vary depending on whether low-sodium broth is used. Values calculated without optional toppings (pumpkin seeds, extra coconut milk).