It’s back-to-back Quangers as we’re sharing his recipe for this absolutely delicious soup that’s super easy to make with some of the goodies in your Barnston Box. Please let us know when you try it out (and tag us in your Instagram stories when you do!).
5 carrots, sliced 1/2 cm thick
1 small onion, diced
4 cloves garlic, minced
2 tbsp fresh ginger, minced
1 tbsp ground cumin, toasted
500 ml coconut milk
500 ml water
salt and pepper, to taste
Sweat the onions and garlic very well on medium heat.
Add the ginger and cumin, and cook for 1 minute.
Add the carrots and cook for 3 minutes.
Cover with water and cook slowly until tender.
Puree in a blender while still hot.
Strain and cool before serving.