Carrot Ginger Soup

Looking for something that warms you up on cold autumn days? Here is the perfekt autumn soup!

For about 6 persons you will need:

INGREDIENTS:

600g carrots

30g fresh ginger

30-40g of onions/shalotts (I used green onions)

400ml coconut milk (you can use the reduced fat version)

250ml vegetable bouillon

1 fresh orange (juice)

1/4 teaspoon of Pepper, 1/4-1/2 teaspoon of salt, 1/4 teaspoon chili powder (or cayenne pepper), a pinch of pimento (all spice)

INTRODUCTIONS:

Cut (and peel) your carrots in middle-sized pieces, ginger and onions into very small pieces. Let your vegetable bouillon simmer and add your vegetables. Cook for about 20 minutes on medium heat (until the carrots get soft). If you need to add more bouillon please scoop some of it out as soon as your carrots are cooked. Then add your coconut milk and stir until everything is nice combined. Remove the pot from the heat and let it sit for a couple of minutes. Now puree the soup in a heatproof blender or liquidiser. I would mix it up for at least 5 minutes to get a fine consistency. Let the soup simmer again and add fresh orange juice (it is possible to use regular orange juice as well put it really tastes better with fresh juice!) pepper, salt, chili powder, piemonto. Serve with pumpkin seed oil or balsamic cream and some seeds and ENJOY!