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| All the soup I made where gone before daylight. So photo taken before we had dinner, at night time, at the table. Too good to save for photo shoot in a good light... |
Recipe
2-3 serving
Ingredients
2 small shallots
4 carrots
olive oil
200 ml coconut milk
1 pinch chili
1 pinch saffron
salt and black pepper
- Cut and fry gently the shallots and carrots in some olive oil with salt & pepper for 2-3 minutes.
Add water until everything is covered. Simmer for 15-20 min until the carrots are soft.
Take out the vegetables and put in a blender. Leave and save the broth in the sauce pan for later. Add 200 ml coconut oil and spices with the rest in the blender, mix until you've got a smooth texture.
Add some of the water you have left in the sauce pan and mix again.
Pour over the mixed soup in the sauce pan again and let settle for 5-10 minutes.
Warm up while stirring and serve!
Funny fact:
Chili stimulates the metabolism and it's good for libido, circulation, digestion. It is also a natural immune booster. Good for chili-lovers! Though, may be avoided or consumed in a moderate amount by people with irritated intestines or damaged liver.
Bise
Lina
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