Oriental Carrot Soup
A traditional Dutch carrot soup with an oriental twist! It is easy to make in large quantities for satsangs or service projects.
centimetre piece of ginger
Salt adjusted to taste or vegetable bouillon
Juice of ½ an orange
A few coriander leaves
Peel and finely chop the onion, garlic and ginger.
Heat a large pan with oil and add the onion, garlic and ginger.
Clean and chop the carrots into small pieces.
Add the carrots into the pan and fry for two minutes, stirring the contents.
Add the water, coconut milk and salt (or vegetable bouillon) and bring the mixture to the boil.
Reduce the heat to a low temperature and let it cook for about 15 minutes.
Add the orange juice and chili powder to taste.
Blend the soup until nice and smooth.
Serve the soup in a bowl with the coriander leaves on top.