600 g organic carrots, peeled and roughly chopped

1 med brown onion, roughly chopped

1 tbsp ghee, coconut oil or water (if SOS free) for frying

1½ tsp cumin seeds

¼ tsp mild cayenne pepper

1 tbsp finely grated ginger

2 cloves garlic, finely chopped

1 litre filtered water

½ cup coconut cream

Juice of 1/2 an orange



On a low heat in a medium sized pot, fry onion  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 orange 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. Stir through the orange juice, taste and season with pepper as desired.

Note: As with most soups, this soup tastes wonderful the following day.