Carrot, tomato & coconut soup w/corn ceviche

Serves 4-6

1 tbsp cold-pressed coconut oil or olive oil
1 onion, chopped
2 garlic cloves, chopped
1 tsp ground turmeric (optional)
10 medium size carrots, rinsed and sliced
1 can (400 g / 14 oz) plum tomatoes or approx. 5 chopped fresh tomatoes
water, enough to cover
sea salt & black pepper
1 can (400 g / 14 oz) full fat coconut milk or any plant milk of choice

Heat oil in a pot. Add onions, garlic and turmeric and sauté until soft and fragrant. Add carrots and tomatoes and cook for a minute or so, while stirring. Now add water, sea salt and pepper, cover and let simmer for 15-20 minutes until the carrots are tender. Meanwhile prepare the corn topping. When the soup is ready, use an immersion (hand) blender to puree until smooth. Stir in the coconut milk, taste and adjust the flavors. Serve the soup in bowls with a couple of spoonfuls topping and a drizzle of olive oil.

Raw Corn Ceviche
2 fresh corn cobs, husks removed
4 sprigs flat-leaf parsley
juice from 1-2 limes
1 tbsp cold-pressed olive oil
sea salt & black pepper

Cut off the corn kernels from all sides. Chop the parsley. Place in a bowl. Combine all ingredients and season to taste.