Carrot & Ginger Soup with Pulled Chicken

• Dice the onion.
• Heat half of the olive oil in a stock pot with a lid over medium-high heat and fry the carrot for 2 - 3 minutes. Add the onion, garlic, ginger, red chilli pepper, cumin and turmeric for the last 30 seconds.
• Add the water and crumble in the stock cube (see pantry for amounts).
• Bring to a boil, put the lid on and cook for 10 - 12 minutes over medium-high heat.
• Heat the rest of the olive oil in a frying pan over medium-high heat and fry the chicken thigh fillet and Mexican-style spices for 7 - 9 minutes. Remove from the pan and set aside under aluminium foil to keep warm.

• Cut the bread into thin slices. Clean the frying pan used for the chicken, then reheat it without any oil over medium-high heat and toast the bread for 4 - 6 minutes on each side, turning halfway through.
• In the meantime, pull the chicken apart using two forks.
• Add the lime zest to the stock pot, then use an immersion blender to purée it until smooth. Stir in the coconut milk and season with salt and pepper to taste (see Tip). Roughly chop the curly parsley.

Tip: add more water if you find the soup too thick.