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December is a party season with heavy meals so this coastal special spicy carrot & coconut soup will give your meal a light still flavourful touch. So try it out and let us know what you think 🙂
Ingredients:
2cups vegetable stock
2cups carrot puree
1 bag lemon ginger tea dipped in cup of water
1tsp paprika powder
1 onion finely chopped
1/2 cup coconut cream
1 inch ginger cut into juliennes
Olive oil salt and pepper
1 stalk of celery chopped
Method:
Add the stock and the tea boil, simmer the gas and add salt pepper ginger juliennes
Heat oil in a pot. Add onion and fry for a min add carrot puree and coock for 2mins
cook for a min.
Add paprika powder and celery let it cook for 2mins, add the coconut cream and stir
for a min. Serve hot
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