Quick, easy and very healthy is this simple recipe. This soup will bring you warmth and matches perfectly with some toasted bread. So take your time to go to your local bakery and let yourself be inspired by their bread selection. Carrots are high in vitamin k and vitamin b6 which is good for your eyes. And in case you didn't know carrots are grown in many colors like purple, white, yellow, brown and classic orange. But they all also have their characteristics in taste that's why we are going to stay with the good old orange carrot for this recipe.
Ingredients: (6 Servings)
1 kg of carrots
2 small to medium onion
1 tbsp of coconut oil or a neutral oil
50g of ginger
1 L of vegetable broth
1 tsp nutmeg
1 tsp salt
1 tbsp sugar
pinch of curry powder (optional)
200 ml of coconut milk (optional)
Let's start cooking:
Start by peeling all carrots and cutting them into 5mm - 1cm slices
In a large pot add in 2 peeled and diced onions together with some coconut oil
After sauteing them for 2-3 minutes add-in your carrots for another 2 minutes
Now add in your vegetable stock and your diced ginger (with or without peel is your choice)
Let everything cook on middle heat, with a lid for about 15 minutes until the carrots are soft
With a blender, blend until smooth and add in all of your coconut milk
Season with salt, sugar, curry powder and nutmeg and cook it for another 2-3 minutes
Serve with some toasted bread
By preference you can also leave away the coconut milk
Enjoy!