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CARROT CUMIN SOUP

barley bowl photo

INGREDIENTS

SERVES 2, MAKES 1 liter

Soup Base

  • 1 teaspoon cumin seeds
  • 1-inch coin of ginger, chopped
  • ½ teaspoon coriander powder
  • 2 cups chopped carrots
  • 1 cup cauliflower florets
  • 3 cups water
  • 1 bay leaf
  • 1 cups coconut milk
  • 2 teaspoons rock salt
  • ½ teaspoon black pepper

Topping

  • 2 tablespoons chopped coriander
  • 2 tablespoons chopped mint

PRE-PREPARATION:-

  • Prepare coconut milk
barley bowl Photo2

METHOD:-

SOUP BASE

  1. Heat a saucepan over medium heat. Add cumin seeds, ginger, and coriander powder. Stir well and cook for one minute, till the spices become fragrant.
  2. Add diced carrot and cauliflower florets to the saucepan and cook for 5 minutes while stirring occasionally.
  3. Pour in the water and add the bay leaf. Bring to a boil. Partially cover the pot with a lid, reduce the heat to medium and simmer for 20 minutes.
  4. Blend the ingredients in the saucepan using a hand-blender.
  5. Add salt and pepper. Stir well.
  6. Right before serving, add coconut milk and stir.
  7. Garnish with coriander, cashews, and cumin seeds. Serve warm.