WARMING, FILLING CARROT AND GINGER SOUP WITH COCONUT MILK #cocnut #milk

WARMING, FILLING CARROT AND GINGER SOUP WITH COCONUT MILK 

Consistently is getting chillier and chillier and I truly felt the requirement for a marginally fiery and warm soup. 

This carrot and ginger soup is a great winter hotter, however with the expansion of split lentils, this soup turns out to be all the more filling and tasty! I adore eating it with a toasted cut of bread, making it the ideal supper for cold nights. 

A sprinkle of coconut milk includes a layer of smoothness that makes this soup fulfilling! 

Carrots are loaded with fiber and nutrient An, and with their cancer prevention agent and phytochemical properties, they help to keep colds under control.

Also try our recipe : TOMATO QUINOA SALAD #tomato #healthyeating

Ingredients :

• 8 medium 600g carrots
• ⅔ cup (135g) red split lentils
• 1 onion
• 3 teaspoons of finely grated ginger
• 1 teaspoon of ground turmeric
• 6 ½ (1 ½ liter) water
• 3 tablespoons olive oil
• A pinch of sea salt
• A pinch of fresh parsley
• Some pumpkin seeds
• A dash of coconut milk

Directions : 

1. Wash and peel the carrots and cut them into chunks.
2. Rinse the lentils and drain.
3. In a large pot, heat the olive oil and add the finely chopped onion and cook it until it starts to soften.
4. Add the carrot chunks and drained lentils to the pot. Stir for a couple of minutes and then add the water, salt, grated ginger, and turmeric.
5. Bring to the boil and let simmer for 20 minutes before removing from the heat.
6. Blend the soup until smooth using a blender.
7. Sprinkle the soup with the finely chopped parsley, a dash of coconut milk, some pumpkin seeds and serve while it’s still hot.

read more our recipe : Mexican Sweet Potato Chicken Poppers #chicken #potatodiet

source : bit.ly/2TlGRYQ