Monday, August 11, 2014

Carrot and orange soup with fresh red currants

This 10 minutes soup satisfy any simple lunch or a gourmet dinner. I like to serve this soup in an individual plates with a touch of fresh dill on top and red fresh currants. The color contrast is appealing to the eye and the orange fragrance stimulates the appetite. Good in summer for any dosha and excellent for children. You can change the spices in accord to your dosha. You can also replace orange with lemon to give a more tangy taste.

2 cup of carrots cut in cubes
2 cups water
1 cup coconut milk
1/2 orange cut in cubes. Make sure is juicy and the skin is clean and thin. or 1/4 lemon with skin.
a hand full of fresh red currants -available in June and July in special stores or fresh from your garden.
dill to decorate.
a pinch of chilli
salt- I use my medicated salt with herbs.
1 tsp of spring rain- from satya spices.

cook the carrots in the water until tender.
Blend together: the carrots, 1/2 cup of the water they cook in, coconut milk, the orange- include the skin, spices and salt. Blend all until smooth. Add more water if necessary. Serve with the dill and the currants. You can replace the currants with a slide of avocado. Also you can serve the soup chill or hot.

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.