carrot-curry-soup

🥘 Ingredients

• carrot 4 cups
• ginger ¼ cup
• oil
• mace ½ tsp
• fennel seed 1 tbsp
• mustard seed 1 tbsp
• turmeric 1 tbsp
• green cardamom pod 4
• cinnamon stick 4 cm
• nutmeg ¼ tsp
• msg ½ tbsp
• coconut milk 400 ml
• veggie stock 400 ml
• thyme 1 sprig
• salt
• heavy cream

1. 1

   Peel and roughly chop carrot Julienne ginger Heat some oil in a pan, place mace , fennel seed , mustard seed , turmeric , green cardamom pod , cinnamon stick , nutmeg , msg Brown until fragrant, add carrots and ginger Add coconut milk and veggie stock and thyme Cool and blend until smooth Add salt to taste and strain. Cool and serve with heavy cream and pickled onions