Saturday, May 31, 2014

Thai Carrot Cream

Creamy, elegant, decadent and invigorating is the description I can give to this soup. It  goes very well with beet salad, and a fresh green salad. This really is all you need to feel satisfy. You can also change the amount of carrots with beets, parsnips or sweet potatoes. At the end is a rich soup that satisfy all doshas.

3 big organic carrots
1 large parsnips
1 cup of water

1 cup of organic coconut milk
3 tsp of ginger and lime sauce

Cut and cook the carrot  in one cup of water until soft. Blend with the rest of the ingredients until forming a desire soup consistency, add more ginger lime sauce if necessary. Serve immediately.

1 comment:

  1. for children omit the garlic and reduce ginger. Instead change with fennel and goji powder.


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