Carrots are fabulous for great skin!
They are full of glow-giving vitamin A . In this soup I have added delicious coconut milk not only for its creamy taste but also because of its medium chain fatty acids, one of which is lauric acid.
In the body lauric acid gets converted into an antiviral, antibacterial molecule called monolaurin known for its capacity to destroy a variety of pathogenic organisms including the bad old cold. No need to restrict yourself of this super immunity booster!
By sprinkling a couple of tablespoons of dukkah powder, you get a balanced meal – choker full of antioxidants, good fats and vegetal proteins (from seeds and hazelnuts).
If spice isn’t your thing, just dry roasting a mix of seeds and nuts of your liking is great. Keeps in a jar in the fridge for a couple of months and transforms your soups, salads, thick smoothies, compotes …
Ingredients – 4 portions
- 1kg of carrots
- 2 tbsp of melted coconut oil
- 1 chopped onion
- 1 tin of full fat coconut oil
- 350ml chicken or veggie broth (made with organic cubes if rushed for time, no problem)
- 1 tbsp each of thyme and rosemary
- 200 g hazelnuts without the little skin
- 50 g sesame seeds
- 50g sunflower seeds
- 40 coriander seeds
- 3 cumin seeds
- 1/2 tsp black pepper
- 1 tsp of sea salt
- Preheat the oven to 200°C / th 6.
- Prepare the baking sheet with parchment paper
- Cut carrots into thick slices, mix into it 1 tbsp of melted coconut oil and place onto the baking sheet
- Bake for 30-40 minutes or until carrots are cooked
- Whilst carrots are cooking, in a large pan, fry the onion with the herbs in the other tbsp of coconut oil
- After 5 minutes add coconut milk, coconut oil and broth.
- Cook for 10 minutes at low temperature
- Whizz into a blender (or with a stick blender) until silk smooth
- For even greater balance, add 1 or 2 tbsp of dukkah below and the swirl of good quality oil like walnut, chia or pumpkin oil (check out the fabulous erbology website for their great oils full of omegas)
- Grill hazelnuts in a dry frying pan, taking care not to let them burn. Cool on a plate.
- Grill sesame seeds in the same pan. Watch carefully as they can burn faster due to their tiny size! Cool on a plate.
- Grill sunflower seeds the same and cool on that same plate.
- Grill coriander and cumin seeds in that same pan. Take out of the heat after 3 or 4 minutes when you start smelling the beautiful spicy aroma.
- For hazelnuts – either chop them roughly with a knife or pulse a couple of times in a processor. You want to keep some nice crunchy chunks in.
- In a mortar roughly pound (without totally pulverising) the grilled sesame seeds, toaster coriander and cumin with the fresh pepper and good sea salt.
- Mix seeds and hazelnuts
- Make sure the mix is totally cool before putting in a jar and keeping in the fridge for up to 8 weeks.