With nutritious homemade stock, a touch of warming spices, healthy fats from the coconut and fresh carrots (from Wonderworld Organics), I made this very satisfying and nourishing soup.
Spiced Carrot Soup
Ingredients
* 450 ml coconut milk
* 3 cups homemade stock
* 1/2 lime, juiced
* 1 onion (medium size), peeled and sliced
* 2 cloves garlic, sliced
* 1 thumb-size ginger, peeled and finely chopped
* 1 cm tumeric, peeled and finely chopped
* 60 gm unsalted butter (or ghee)
* 3 green cardamom pods
* 800 gms carrots, peeled and grated
* Sea Salt
* Cumin
Method
- Combine the onion, garlic, ginger, tumeric, butter (or ghee) and cardamom in a pot and
place on low heat. - Cook until everything is soft and translucent.
- Add the grated carrots and turn heat to high.
- Cook for 2 to 3 minutes, stirring, and then add coconut milk, stock and lime juice
- Bring to a boil, reduce the heat to a simmer, and cook until carrots
are soft (about 30 minutes). - Puree in a food processor or blender until smooth and add salt, to taste.
- To serve, garnish with coriander leaves, a sprinkle of cumin and a dollop of yogurt.
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