Chop carrots and onion into small pieces so they cook quickly and add to saucepan.
Grate ginger and add to saucepan.
Add 2 cup of vegetable stock and bring to the boil. Then reduce to medium heat for about 15 minutes until carrots are soft. Remove from heat.
Using a blender, add carrots, onion, ginger and the liquid left over, followed by coconut cream and additional water. Depending on your blender size you may need to do this in 2 batches. Add additional water if required to get to a smooth consistency.
Season with salt and pepper if desired and serve.
You will need to add your choice of protein to this meal. Roasted chickpeas, beans or lentils are great if vegetarian, otherwise your preferred meat option.