Carrot Soup

Ingredients:

• 2 tbsps olive oil

• 5 garlic, chopped

• 140g red onions, chopped

• 13g ginger, chopped

• 9g turmeric, chopped

• 1 tsp black pepper corns

• 5g habanero pepper, chopped

• 1 tsp cinnamon powder

• 2 tsp cumin seeds

• 3 sage leaves

• 1/8 tsp of freshly grated nutmeg

• 755g /11 - 12 carrots, sliced

• 500ml coconut milk

• 875ml of filtered water

• 25ml lemon juice

Directions:

1. Drizzle the olive oil in a warm stock pot on high heat and sauté the aromatics (garlic, onions, ginger, turmeric and habenero pepper) for 1 to 2 minutes.

2. Add in the black pepper corns, cumin seeds, cinnamon powder, and sage leaves. Toss well to prevent burning.

3. Add in the carrot slices and nutmeg and toss again. Sauté for 10 minutes and season with salt. Add in water and coconut milk and bring to a boil. After bubbling for 15 minutes, add in lemon or lime juice. Stir well and taste to adjust seasonings. Turn off and let it cool of for 10 to 15 minutes.

4. Blend in a high speed blender ensuring that the feeder lid is off and replaced with a kitchen towel (to prevent the blender from breaking or exploding).

5. Serve with sage flavoured oil.

6. Store the rest in a container and consume within 3 to 4 days.