<p>1. Place carrots, onion, bouillion base, garlic and a little salt in a thick based pan.&nbsp; Add enough water to cover carrots.&nbsp; Put lid on pan.</p>
<p>2. Bring to boil and then simmer gently for 20 minutes or until carrots are tender.</p>
<p>3. Remove the garlic clove and then add the ground almonds and blender the soup until smooth.</p>
<p>You can do these first steps ahead of time.</p>
<p>4. Return to heat and add creamed coconut until it is dissolved, then the lime and finally the spinach.</p>
<p>5. Add a little water if it looks too thick.</p>
<p>6. Stir long enough to wilt the spinach then remove from heat.</p>
<p>&nbsp;</p>
<p>Serve with Creme Fraiche and coriander leaves and a few shavings of coconut</p>