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Discover this warming anti flu soup from Holistik!
Take care of yourself during the colder autumn and winter months
Make this healthy soup
Welcome to the recipes page!
We are always on the lookout for tasty recipes, so we are happy to share this tasty recipe for making this delicious and warming soup for more resistance.
This recipe is from Holistik!
Sniffles, low immunity, itchy cough gone!
The flu occurs every year in the Netherlands during the winter months.
Therefore, make sure you eat a varied and healthy diet!
This helps to arm you against the rampant flu virus.
This delicious verwaemende carrot soup with coconut and ginger will get you through the winter months. This recipe is easy to prepare and has a warming effect.
Do you also have a tasty recipe? And would you like to share it with us?
Send us a email and we put it online.
Check out our other recipes on our recipes page!
What do you need for this winter soup with carrot and coconut?
Ingredients:
1 onion
400 gr sliced carrot slices
1 sweet potato
250 ml coconut milk
1 piece of fresh ginger
1 lime
50 g cashew nuts
10 g smooth parsley
1 vegetable stock cube
5 gr Habesha's Berbere Spice mix
2 small baguettes
Tools
Ready in 20 minutes!
Preparation
Preheat the oven to 200°C, hot air/225°C.
Slice the carrots.
Peel and cut the sweet potato into 1-2 cm cubes.
Peel and coarsely chop the onion. Peel and coarsely chop the ginger.
Heat 1 tbsp oil in a medium saucepan over high heat and fry the onion and ginger 1- 2 min, season with salt and pepper.
Then add the carrot, sweet potato, half of Habesha's berbere spice mix, a pinch of salt, the coconut milk, a crumbled stock cube and 200ml of water. Cook on medium-high heat with a lid covered for 15-18 min until the vegetables are tender.
Meanwhile, finely chop the parsley. Mix the rest of the spice mix with 1 tbsp oil and the cashew nuts. Grate and halve the lime. Squeeze one half and cut the other half into wedges.
Bake the baguettes in the oven for 8 - 10 min until golden brown and crispy. At the same time, put the marinated cashews in a small baking dish and roast them in the oven for 6 - 8 min until golden brown. Let the baguettes cool slightly and cut into slices.
Season the soup vegetables with 1-2 tsp lime juice and mash everything just until the soup has the desired consistency, adding a little more water if necessary for a thinner soup and season with more salt and pepper. Ladle into bowls and garnish with the cashews, lime zest and chopped parsley.
Serve with the lime wedges and bread.
Enjoy your meal!
