Carrot coconut soup with coriander lesser celandine oil and chili

by annapurnalovesme

3 sprigs of fresh coriander greens
1 small handful of lesser celandine (if you can find it, otherwise use 2 more stalks of cilantro)
5 tbsp. olive oil
1 onion, chopped
1 clove garlic, chopped
1 pinch of ground cumin seeds
400 g carrots, cut into pieces
100 g potatoes, peeled and cut into pieces
1 cm ginger root, cut into pieces
2 tablespoons coconut oil
3 cups of vegetable broth
1 cup of coconut milk
1 tsp. chili flakes

For the coriander lesser celandine oil, puree olive oil, coriander and lesser celandine.

Sauté the onions, garlic, carrots, potatoes, ginger and cumin in the coconut oil.
Add the broth and coconut milk. Cook the soup with the lid closed for 10 minutes. Puree the soup and serve it with coriander oil and chili.


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