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
- 5medium carrots
- ¼celeriac
- 1medium onion
- 3 tablespoonbasmati rice
- 1 lhot water
- 125 mlcreamy coconut milk
- 2 tablespoonclarified butter (ghee)
- 1 pinch(es)turmeric
- 1 pinch(es)fresh organic lemon zest, finely grated
- 1 teaspoon(s)fresh ginger, finely grated
- 1 tablespooncumin, freshly ground
- ½ bunch(es)parsley, finely chopped
- unrefined salt
Instructions
Step 1
Peel carrots, celery and onion, chop coarsely.Step 2
Heat clarified butter, add the carrots, celery, onion, rice, ginger, turmeric, cumin and lemon zest and fry briefly.Step 3
Pour in 1 litre of hot water and cook covered until the vegetables are soft.Step 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.Step 5
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