In a saucepan, pour in olive oil and when up to a medium heat add onions and garlic. Take care not to burn the garlic
Sweat in a covered pot for a few minutes until onions are translucent
Stir in carrots and ginger, replace the lid and stir every few minutes until the carrots have softened
Add the stock, bring to a boil and remove from heat before slowly adding the coconut cream
If you have a stick blender, liquefy the soup in the pot, if not, place very small amounts at a time into a blender until smooth (be VERY careful not to burn yourself)
Once the soup is all smooth, return to the pot and slowly bring back up to temperature
Serve with hemp seeds to add a nice nuttiness
Notes
Whenever I've had similar soups I've always felt like finishing the bowl was a chore it was too thick, too strong and overpowering but this one felt much more to my taste. I hope you like it as much as I did.While the original recipe suggests serving it with fresh cilantro I wasn't about to go to the store for one ingredient so I put some yummy hemp seeds I bought in a cute little épiceriein Amsterdam to good use and that was just fine by me! (http://www.stach-food.nl/)