Carrot soup with mustard on coconut milk

To prepare carrot soup, you will need sprouted mustard


5-7 medium carrots
ghee oil
coconut oil
1 liter of milk or a jar of coconut milk, diluted with water to a volume of 1-1.2 liters
1 tbsp. chopped curry leaves
2 tbsp. chickpea flour
1 tablespoon of Shambhala
a pinch of freshly ground nutmeg
a pinch of ground ginger (or a piece of small fresh root)
tsp asafoetida
1/2 tsp. cumin
1/4 tsp. ground turmeric
1/2 chili pepper (or ground cayenne pepper to taste)
1 tbsp. black mustard
flax seeds
sprouts of white mustard
lightly salted cheese

Carrot soup with mustard
Carrot soup with mustard


  • Peel and wash the carrots. Grind
  • Heat 1-1.5 tbsp. ghee oil
  • Put carrots in a pan, add 2-3 tablespoons of coconut oil, 1 tablespoon curry leaves, a pinch of nutmeg, ginger, 1 tsp. asafetida, 1/2 tsp. cumin, 1/4 tsp. turmeric, 1/2 finely chopped chili pepper (or ground).
  • Mix and put on medium heat for 10 minutes, stirring occasionally.
  • While the carrots are being prepared, prepare the mustard: put it on a pan, cover it with a lid and heat it over medium heat until it crackles. When you hear a crack, keep it on fire for a few more minutes and remove.
  • After 10 minutes, gradually add milk (can be diluted with water), chickpea flour and shambala to the carrots.
  • Salt to taste.
  • Grind thoroughly with a blender, add mustard and put it back on the fire for 10 minutes, stirring constantly.

Before serving, sprinkle with cheese, flax seeds and decorate with a bunch of white mustard sprouts.
Bon appetit!

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