1 tablespoon olive oil
1 large onion, chopped
5 cloves garlic, minced
11⁄2-inch piece of ginger, grated (freezing the ginger makes it easier to grate)
1 tablespoon ground cumin
1 teaspoon ground cinnamon
1⁄2 teaspoon ground allspice
2 pounds carrots, peeled and chopped
4 cups vegetable or chicken broth
2 tablespoons lemon juice
salt and pepper
up to 1 cup coconut milk (optional)
cilantro for garnish
1. Heat the oil in a large saucepan over medium heat. Add the onions and cook, stirring, until softened. Add the garlic, ginger, cumin, cinnamon, and allspice and cook for another 2-3 minutes.
2. Add the carrots and stir to coat. Continue to cook for another 4-5 minutes. Add the broth, cover and reduce heat to low and simmer for about 30 minutes, or until the carrots are soft. Puree until smooth.
3. Stir in the lemon juice and coconut milk (if using) and add salt and pepper to taste. Ladle into individual bowls and garnish with cilantro.
Greeniche is committed to investing in the development of natural health products, sweeteners, and supplements that foster active and healthy living. We are defined by the health awareness we spread. Our research, methods, and minds are working to fuel the natural health in Canada.
Laura is Greeniche’s in-house nutritionist, a yoga and Pilates instructor, and is also an international health and wellness ambassador.Discover Laura
Greeniche invites you to 'Cultures Transcending Borders' an Exhibition by world-renowned Artist Jimmy Engineer at Mindshare Workspace at Erin Mills Mall Mississauga.Read More
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