By Devi Poojari
Combat infections and bacteria this monsoon season with a warm bowl of this healthy and delicious soup for lunch or dinner.
1 turmeric root, chopped 1 tablespoon chopped ginger 1 onion, chopped 3 garlic cloves, minced ½ carrot, sliced 2 cups water 1 vegetable stock cube 2 tablespoons olive oil 1 cup coconut milk Salt and pepper, to taste
Heat the oil in a pan and sauté the garlic and ginger.
Add the onions and fry for 3-4 minutes, until lightly browned.
Tip in the carrots and turmeric root and season lightly with salt.
Once the carrots are softened slightly, pour in the water and crumble the stock cube.
Let everything simmer for 10 minutes before you cool it completely.
Use a hand blender to blend the mixture into a smooth liquid and place it back on the stove.
Add the coconut milk and bring everything to a boil before adjusting seasoning and serving hot.