a great soup for chilly days. the carrots can easily be exchanged by sweet potatoes or butternut pumpkin.
soup for 4
1 kilo of carrots
2 onions
2-3 cloves of garlic
2 cm of ginger
fresh chilli
coconut oil
400 dl coconut milk
500 dl of vegetable broth
some cilantro
a handful of roasted cashew nuts
chapati for 4
50 g unsweetened coconut zest
175 ml lukewarm water
250 g spelt flour
1 teaspoon of salt
1 tablespoon of sunflower oil
mince the onions, the garlic, the chili, and the ginger and caramelize in little coconut oil. add the washed and minced carrots, as well as the broth and the coconut milk, and stir until it cooks. lower the temperature of the stove and leave it for about an hour.
in the meantime let the coconut zest swell with 50 ml of the water. mix the flour with the salt, the coconut zest, the oil and the rest of the water and make a soft but not sticky dough out of it. leave it during 30 minutes. divide the dough in 8 pieces. form chapatis of about 12cm and fry them for about 2 minutes on each side. as soon as they are finished, put them in a wet towel and keep them warm in the oven.
purée the soup until it has a nice mixture. serve with a little cilantro, cashew nuts and the chapatis.
