| 10 | 35 | 176 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 30 min | 2 |
| 2 cup chopped | Carrots |
| 2 tsp | Coconut oil |
| 1 cup | White onion (chopped) |
| 1 piece, 1-inch | Ginger root |
| 2 cup | Vegetable stock/broth |
| 1 piece, 1-inch | Turmeric root |
| 1/4 tsp | Black pepper |
| 1/4 tsp | Cayenne pepper (add cayenne pepper slowly as per your spice tolerance) |
| 1 tsp | Cumin |
| 1/2 cup | Coconut milk, sweetened (canned) |
1. Sauté onion with coconut oil, ginger and turmeric.
2. Meanwhile, chop carrots into inch thick slices. Add veggie stock and carrots to a pot and bring to a boil. Cover and let simmer for 5-15 minutes, depending on the thickness of your carrots.
3. With a fork, test that they are fully cooked through and remove from heat.
4. Add coconut milk and spices and blend until smooth.
Quick Tip
serve with a garden salad drizzled with olive oil and balsamic dressing
Nutritional Highlights
Carrots
are high in beta carotene which converts to vitamin A and is important for healthy skin and immune system
| Vegetables | 3.0 |
This was too spicy to eat!
Try reducing the cayenne to 1/8 tsp! That might help you enjoy it better