We needed something different from the red-looking tomato soup. Something tasty, colourful and most importantly promising. That’s how we arrived here. This soup doesn’t cost an arm and leg and carrots are of course healthy. This soup is a deal breaker!
680 g carrot
2 tbsp olive oil
1 pc onion
1 pc ginger
1 tsp turmeric powder
2 pcs garlic
1 pinch chilli powder
1 tsp salt
1 scoop coconut milk
6 pcs parsley
Heat the oil in a large saucepan and saute the onions for about 4 minutes.
Add the garlic (chopped), ginger (peeled and grated), chilli, ½ teaspoon of turmeric and salt, and saute for about 2 minutes or until the spices are fragrant. Add the carrots (peeled and chopped) and saute for about 3 minutes.
Pour about 4½ cups of vegetable broth and bring to boil, alternatively, you can use water and season with bullion cubes. Lower the heat and cook for about 15-20 minutes or until the carrots are cooked through.
Remove the heat and puree with the help of an immersion blender, alternatively, you can puree them in batches in a blender.
Scoop the soup into a soup bowl and drizzle with coconut milk and top with a few sprigs of chopped parsley.
Serve with brown rice or quinoa.