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Indian Carrot Soup
Ingredients
| 8 large | carrots, peeled, sliced |
| 650 ml | water |
| 1/2 medium | onion, chopped |
| 1 tbsp | sunflower oil |
| 1 tsp | cumin seeds, ground |
| 1/2 tsp | fennel seeds, ground |
| 1/2 tsp | coriander seeds, ground |
| 1 tsp | garam masala |
| 120 ml | coconut milk |
| 1 tsp | salt |
Method
Preparation time: ca. 10 min / Grade of difficulty: easy / Calories per portion: n/a
Heat the oil in a large saucepan and fry the onion and spices until onion starts to look translucent.
Add carrots, water and bring to the boil. Reduce heat, cover with lid and allow to simmer until carrots are tender, about 20-30 minutes.
Transfer everything into a blender and purée until smooth. Pour back into the saucepan, add the coconut milk and salt. Stir and reheat to serve.
Add carrots, water and bring to the boil. Reduce heat, cover with lid and allow to simmer until carrots are tender, about 20-30 minutes.
Transfer everything into a blender and purée until smooth. Pour back into the saucepan, add the coconut milk and salt. Stir and reheat to serve.
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