This soup is quick, easy and light and a great way to get kids to eat their veggies. Garnish it with coriander.
Ingredients
- 500g large carrots
- 600g chicken stock (celery, carrot, onion, bay, chicken)
- 100g red onion
- 1 garlic clove
- 100g fresh ginger, grated
- Curry powder
- Cumin powder
- 100g goat milk
- Ground coriander
- Salt and pepper
Instructions
-
Wash, clean and cube vegetables. Place chicken and chopped vegetables into in a large, deep-bottomed pan. Add water and bring to the boil. Cook over medium heat for at least one hour. Strain the stock before using it.
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Sauté washed and peeled carrots with sliced onion, pressed garlic, grated ginger, cumin and curry powder.
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Once sautéed and well combined, pour on the stock and cook over medium heat for 20 minutes.
- Tip into food processor and mix until smooth. Return to stove and add milk. Season with salt and pepper and stir carefully.
- Before serving, garnish with coriander.