Carrot and ginger soup with parsley oil

Olive oil
5 cloves of garlic
1 medium ginger
1 Onion
10 Carrots 
Chicken bouillon, 2 pieces 
1 dl. Coconut milk 
Half a lemon
Salt and pepper

Handful of parsley
1 - 2 dl. Olive oil
Small handful of Almonds 
Half a lemon

Roughly chop ginger, garlic, onion and the carrots. 
Heat up olive oil in a pan at medium to low heat. 
Sauté the ginger, garlic and onion for a few minutes. 
Add the carrots and turn up the heat a bit, but do not let 
any of the ingredients burn. 
Frying vegetables at medium to high heat - not burning -
intensify the flavors of the vegetables. 
Fry for about 10 minutes while stirring.

Add boiling water - cover the carrots - and add the 
chicken stock. 
Let it simmer until the carrots are cooked.

Blend the soup incl. the water and add coconut milk. 
Seasoning with a bit of lemon zest and juice, 
salt and pepper and if needed more chicken stock and 
coconut milk.

For the parsley oil - heat up a pan and roast the almonds 
on a dry pan - and transfer to a blender. 
Add parsley and olive oil and blend. 
Seasoning with some lemon zest and juice, plus salt if you like.

Additionally you can top the soup with some roasted 
seeds or nuts for the crunch effect. 
If you want a 'bigger' meal - you can fry some 
chickpeas, kale or ex. chicken on a pan and serve 
with the soup.