Michelle's Freefrom Carrot, Leek and Ginger Soup with Coconut Milk

The coconut milk gives this soup a deliciously smoothy and silky texture – the ginger gives it an edge.

Serves 6

Ingredients

• 500g / 18 oz fresh carrots, topped and tailed cut in thick rounds
  
• 2 medium to large leeks, trimmed and cut in thick slices
  
• a 40–50g / 2 oz piece of fresh ginger root, peeled and chopped
  
• 400ml / 14fl oz tin of coconut milk
  
• 1 litre / 1¾ pints gluten and wheat free vegetable stock
  
• sea salt and freshly ground black pepper

Method

1. Put the carrots, leeks, ginger, coconut milk and stock into a largish pan, bring to the boil and simmer for 20 minutes or until the carrot is soft.
   
2. Purée in a food processor then season to taste with salt and pepper.
   
3. Serve decorated with a few thin slivers of leek.

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