Recipe from Spring 2013 issue of True Natural Health
600 g organic carrots, peeled and roughly chopped
1 med brown onion, roughly chopped
1 tbsp ghee or coconut oil for frying
1½ tsp cumin seeds
¼ tsp mild cayenne pepper
1 tbsp ﬁnely grated ginger
2 cloves garlic, ﬁnely chopped
1litre ﬁltered water
½ cup coconut cream (Ayam is a good brand)
On a low heat in a medium sized pot, fry onion in the fat for a couple of minutes till soft.
Add cumin seeds and cayenne pepper and fry for another minute.
Add the rest of the ingredients (reserving the lemon juice) to the pot and cover with a lid. Cook for 20 – 30 minutes or until the carrots are soft.
Using a stick blender, blend the soup until smooth. Taste and season with extra salt and pepper as desired.
Note: As with most soups, this soup tastes wonderful the following day.