Recipe Tip: Carrot, Ginger and Rice Soup

Top Recipe by Andrea Scholdan. All ingredients and tips for getting it right. Strengthens the nervous system and calms the stomach.

Ingredients

• 5 medium carrots
• 0.25 celeriac
• 1 medium onion
• 3 tablespoon basmati rice
• 1 l hot water
• 125 ml creamy coconut milk
• 2 tablespoon clarified butter (ghee)
• 1 pinch(es) turmeric
• 1 pinch(es) fresh organic lemon zest, finely grated
• 1 teaspoon(s) fresh ginger, finely grated
• 1 tablespoon cumin, freshly ground
• 0.5 bunch(es) parsley, finely chopped
• unrefined salt

Steps

1. Peel carrots, celery and onion, chop coarsely.
2. Heat clarified butter, add the carrots, celery, onion, rice, ginger, turmeric, cumin and lemon zest and fry briefly.
3. Pour in 1 litre of hot water and cook covered until the vegetables are soft.
4. Add the coconut milk and blend with a hand blender. Dilute with hot water as required, season with salt, bring to the boil again. Season to taste and serve sprinkled with parsley.
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