I love the comfort of a soup for dinner when the weather gets a little bit colder. Somehow it makes me happy to think it’s ‘soup season’, and about how many variations are possible.
This soup, with its exotic taste, is the perfect companion for the colder days to come. It’s really easy and quick to prepare, packed with taste, and vitamins.
Ingredients for 2 servings
- 4 large carrots, peeled, in chunks
- ½ teaspoon of cinnamon
- 1 cardamom, only the seeds, crushed
- 1 clove, crushed
- a small piece of ginger
- 500 ml of low sodium vegetable broth, at room temperature, you can adjust the quantity of broth according to how thick you want the soup or to how much liquid your blender requires.
- 1 tsp of maple syrup, or honey, or other sweetener of your choice
- a few parsley leaves, roughly chopped, for decoration
- a sprinkle of extra-virgin olive oil
- salt and pepper to taste
- 2 Tbsp of coconut cream
Steam or boil the carrots, until soft. If you use a microwave-safe steamer, it should take about 8-10 minutes at 700 watts. Let them cool. Place the ingredients in a high-speed mini blender or a traditional blender, and blend for about 1 minute. If you want to serve it warm, heat it up in the microwave for less than a minute, or for a few minutes on the stove. Sprinkle the olive oil and the parsley on top, and serve. If you want to make it even richer, add in each bowl a spoon of coconut cream.