Thai carrot and cumin soup

I love everything about this soup – the taste, the colour, the texture, its warm spicyness… It’s also extremely nourishing and with its combination of healing vitamins (A and C, amongst other things,  in the carrots), coconut oil, garlic and ginger, it can be guaranteed to knock a cold on the head in no time. And if you eat enough of it you’ll even end up with a healthy glow 😉

Ingredients (serves 8)

1 tablespoon coconut oil

1 large onion, sliced

3 cloves of garlic, crushed

1 leek, sliced

600g carrots, peeled and sliced

2 litres of vegetable or chicken stock

150g coral lentils

1 teaspoon of fresh, grated ginger

2 teaspoons cumin powder

1 teaspoon chilli powder

Rock salt and ground black pepper to taste

100ml coconut milk

Start by browning the onions, leeks and garlic in the coconut oil. Add the carrots and continue to brown gently for a couple of minutes. Add the stock and bring to a boil, then add the lentils, ginger, cumin, chilli and salt and pepper. Cook until the carrots and lentils are soft – roughly half and hour. Purée, add the coconut milk and serve.

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3 responses to “Thai carrot and cumin soup

  1. Pingback: Zucchini Carrot Soup Recipe – A healthy veggie soup on FamilyFreshCooking.com — Family Fresh Cooking

  2. I love the color of this soup. It looks so tasty and healthy as well!

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