Carrot Soup – Exotic

Clean, rinse and cut the carrots into pieces 2 to 3 cm long. Select the spinach, rinse thoroughly and drain.

Rinse and dry the coriander and pluck off the leaves.

Peel and coarsely chop the onion. Peel the garlic, but whole.

3. put the carrots, the onion pieces, the whole garlic clove and the broth powder in a soup pot form and pour about 1 liter of water until the carrots are completely covered. Let it boil and simmer gently with the lid closed for about 30 minutes until the carrots are soft. Then take out the garlic clove and discard it.

Place the contents of the pot in a hand blender together with the ground almond kernels and blend until smooth.

5. pour the puree repeatedly into the saucepan, first fold in the coconut cream, then the juice of the lime. Bring the soup to a boil and add the spinach leaves, bubble until the spinach has collapsed. Season with salt and pepper and add a little water if necessary. 6.

Remove the soup from the stove and serve with a dollop of crème fraîche or yogurt, coriander greens and black pepper.

Tip: Did you know that one bowl of spinach provides about 50 percent of your magnesium needs?

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