Carrot, Turmeric, Chili & Garlic Soup Recipe
- 6 carrots
- 1 onion
- 5 turmeric roots (or turmeric powder)
- 1.5L water
- 40cl coconut milk
- 10 pistachios
- 1 tsp hazelnut oil
- 1 Chili & Garlic seasoning pencil
- Peel the carrots, onion, and turmeric.
- Thinly slice the vegetables (preferably using a mandoline to get uniform slices and therefore even cooking).
- Melt butter in a pot and add the onions.
- When the onions are translucent, add the carrots and turmeric.
- Add the water, and season lightly with salt and pepper.
- Drain the vegetables when they are tender, reserving the cooking liquid.
- Blend, adding the cooking liquid to achieve the desired consistency.
- Add the coconut milk while continuing to blend.
- Salt and pepper to taste.
- Serve hot, then garnish with chopped pistachios and a drizzle of hazelnut oil (optional).
- Shave the Chili & Garlic seasoning pencil over your soup.
