Creamy tomato coconut soup

1tbsp oil1 small onion,

diced1 large carrot,

peeled and diced

1 1-inch section of ginger, peeled and grated, or

2 tsp ground ginger

3 cloves of garlic,

minced800g tinned tomatoes

1 tin of coconut milk

Soften the oil and carrot in the oil, then add ginger and garlic for 1 minPut this is a blender/food processor with tomatoes and coconut milk and pureePut it all back in the pan and heat gently for 20mins, stirring occassionally