ITAL CURRIED CARROT SOUP

Ingredients

• 4 tbls Coconut oil, melted
• 1 ½ L Vegetable stock
• 1 ½ kg Carrots peeled, thinly sliced into rounds
• 120 gm Onions chopped
• 2 tsp SHASHEMANE RASTA ITAL CURRY POWDER
• 1 tbls Ginger finely chopped
• 1 tsp gnd Coriander
• ¾ tsp gnd Yellow Mustard seeds
• 2 tsp Lime peel, finely grated
• 3 tsp Lime juice
• Black pepper to taste
• Coconut Yogurt for garnish

Method

1. Melt Coconut oil over medium heat in pot. Add Coriander, Mustard powder, SHASHEMANE RASTA ITAL CURRY POWDER and ginger . Stir for 1 min.
2. Sprinkle with Pepper. Add Onions and sauté until soft
3. Add Veg Stock and Carrots and cook on medium low heat for 30 mins
4. Puree in blender until smooth, then return to pot.
5. Stir in Lime juice and season with more Pepper to taste. Serve garnished with Yogurt and Coriander