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.