Carrot soup

Lisa shared this recipe a couple of years ago, it has become a family favorite; of course the original recipe evolved since I can not help adding spices. It is delicious served hot during winter, and chilled in summer.

4-6 cups vegetable broth or water
1 pound of carrots
2 Tbsp coconut oil or butter
1 large size chopped onion
2-3 garlic cloves
1 tsp mustard seeds
1 tsp smoked paprika
1 tsp curry
Salt and pepper to taste


Heat liquid in a pot.
Melt coconut oil or butter in a soup pot add onions, garlic, mustard seeds and spices; sweat covered for 5-6 minutes.
Add broth and chopped carrots, bring to a boil, and then simmer for 15-20 minutes or until carrots are tender.
Process in blender (you may add juice from lacto fermented veggies).

* Serve in a white bowl (to appreciate the deep orange color) with lacto fermented veggies (cabbage, kimchi, beets, carrots), finely chopped parsley or cilantro or chives; or a dab of sour cream or yogurt.

* Alternate spices to vary the flavor you can use ground cinnamon, ground cumin, a dash of cayenne pepper, fresh grated ginger, smoked paprika, curry, fresh grated or sliced turmeric, fresh coconut slices, or ground cardamom seeds.

* Add surprises to the soup, garbanzo beans or edamame...yummy!