Coconut carrot soup with ginger

Coconut carrots soup with ginger

Ingredients (4 people):

  • 1 TSP coconut oil
  • 2 onion, diced
  • 4 garlic, pressed
  • 1 cm squeezed ginger
  • 1/4 TSP turmeric
  • 1/8 TSP chilli
  • salt, black pepper
  • 800 g carrots
  • 400 ml coconut milk
  1. Steam the onion, garlic, and ginger with salt, pepper, turmeric and chilli in coconut oil till the onions are golden brown in a pan. 
  2. Prepare the carrots, cut small pieces, add them and deglaze with water. Let it boil for 15-20 mins.
  3. Mash everything with a immersion blender or in a heat-resistant blender. Add the coconut milk and more water if too thick.

Note: Turmeric does contain compounds with health benefits (e.g. anti-inflammatory, antioxidant). The most important is curcumin. Curcumin is poorly absorbed into the bloodstream. Black pepper, a healthy fat (fat soluble), and cooking heat enhances the absorption.

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