Carrot & Ginger Soup with Salsa Roja

Rinse, peel and chop the vegetables.

Sauté the onion and carrots in oil in a large pot.

Add ginger, vegetable stock, and water.

Boil until the carrots are soft, approximately 10 minutes.

Using an immersion blender, blend everything into a thick, smooth purée.

Continue cooking on low heat for another 5 minutes while adding spice mix, salsa and coconut milk.

Salt to taste.

Serve in bowls and garnish each portion with a drizzle of yoghurt, drops of salsa, watercress and chili flakes.

Serve the soup with carrot tortillas.