Cumin and lemon grass carrot soup

Ingredients:

1 pack of organic baby carrots

1 organic coconut milk can

1 tbsp cumin

1 tsp coriander

1/2 Ginger root

2 lemongrass sticks

1/2 tsp Himalayan salt

30 g onion

1 tbsp Peanut oil

3  organic zucchini

15 g roasted pine nuts

Fry onion with peanut oil and spices at low temperature then add some carrots, leave for 4 minutes.

Add coconut milk and cover to boil.

Add the rest of the carrots with ginger and lemongrass and keep for 20 minutes.

Blend all ingredients and place the roasted pine nuts on top.

Enjoy this heart warming diner!

Print