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@sol
Carrot gignger coconut soup, can't get it wrong :
Fry onions, a few ginger slices and some garlic ( i use 3 onions, but i like my stocks this way ) And put in a pot of cool water with about 6 chopped carrots ( in bigger pieces )
Add bay leaves and 1 veg stock cube for salt
Often i add other fresh veg-stock veggies to the mix too
Cook for about an hour or longer until carrots are soft. Drain the stock into another pot, put about 2 or 3 slices of ginger into it from the pot and most of carrots and blend with hand blender. Discard the rest of veggies.
Add a can of coconut milk
Serve very hot over leaves of spinach in a bowl so they wilt
You might want to add salt and pepper, it usually needs quite a bit of it at the end, or another stock cube
Yum