When the weather is cold outside, and you need to warm up from the inside. And that’s exactly what this delicious, slightly tangy soup helps with, thanks to coconut milk and carrots, it has a beautifully creamy consistency. If you like interesting flavours and dishes that are simple to prepare, then this recipe is a sure-fire hit.
For the soup you will need:
Ingredients for serving:
- 40 g cashews
- fresh parsley to taste
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Method:
Finely chop the onion, ginger and garlic. Heat the oil in a pan and fry the onions. Then add the ginger and garlic and season with turmeric, cumin and add the cleaned and sliced carrots. Briefly fry everything together. Then add the stock, coconut milk (you can leave a little to drizzle over when serving) and cook the soup until the carrots are soft.
Then take an immersion blender and blend everything until smooth. Season with salt, ground pepper, lemon juice and you’re done. Then toast the cashews in a pan and serve. Put the carrot soup in a bowl, sprinkle the nuts and add parsley, or you can add a few drops of coconut milk.
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|
Nutritional values |
1 serving (total 4 servings) |
|---|---|
| Energy value | 336 kcal |
| Protein | 6 g |
| Carbohydrates | 25 g |
| Fats | 22 g |
| Fibre | 7 g |
Looking for a treat that is guaranteed to warm you up and satisfy even the most demanding of diners? Then this soup is an excellent choice.
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