Ginger-infused Carrot Soup

  • recipe

    Appetizer
    Ginger-infused Carrot Soup

    recipe

    Zahra Abdalla

Servings4
Dish TypeAppetizer
Prep Time45
Cook Time0
INGREDIENTS Total items( 11 )
  • recipe Bayara Cumin Powder
    2 tsp
  • recipe Bayara Turmeric Powder
    1 tsp
  • recipe Maggi Chicken Stock Cube Less Salt
    8 cup
  • recipe Lemon South Africa
    1 pcs
  • recipe Nezo Fine Sea Salt
    0.25 tsp
  • recipe Bayara Black Pepper Powder
    0.5 tsp
  • recipe Castania Sunflower Seeds Bag
    0.25 cup
  • recipe Onion Loose India
    3 pcs
  • recipe KLF Coconut Oil
    2 tbsp
  • recipe Carrot Organic UAE
    6 pcs
  • recipe Ginger China
    1 inch

How to Make

  • In a medium-sized cast iron pot, on medium heat, sauté the onions in coconut oil until they become golden- brown. Add the carrots, and sauté for 5 minutes.
  • Add the ginger, cumin powder, turmeric powder and chicken stock and bring the liquid to a boil. Cover the pot and simmer on low heat for 20 minutes.
  • Once the carrots are fully cooked and soft, blend the ingredients until it reaches a smooth consistency. Add lemon juice and season with salt and black pepper powder
  • Serve the soup in a bowl, garnish with pepper, sunflower seeds and microgreens. Don't forget a lemon wedge on the side .