Our hormone-friendly carrot soup is so simple and tasty. It is lactose-free and packed with nutrition. We love topping with roasted almonds and kale chips that add crunch and texture. If you want to get extra protein, a tip is to top it with fried halloumi, it's delicious.
Ingredients for about 3-4 people:
1 kg of carrots
1 cm fresh ginger
1 clove of garlic
2 pkt coconut milk
2 tsp ground turmeric
2 tsp cumin
1 teaspoon chili flakes
1 tsp salt
1 dl almonds
1 pack kale
1 tablespoon olive oil
Butter for frying
Flake salt
Do this:
Start by making the kale chips. Turn on the oven at 125 degrees. Rinse the kale and cut from the stem. Cut into smaller pieces. Place the kale on a clean kitchen towel and then squeeze to remove the water. They should be fairly dry. Then put the kale in a bowl and pour olive oil over it. Squeeze/massage the kale with your hands so that the olive oil is evenly distributed. Place on a tray lined with baking paper. Sprinkle over flake salt and put in the oven for about 40 minutes. Feel free to leave the oven door ajar from time to time to release moisture and create more crispness.
Rinse, peel and chop the carrots. Place in a large saucepan. Then chop the ginger and garlic and put them in the pan. Cook on medium heat for about 15 minutes or until the carrots have softened. Using an immersion blender, mix all the ingredients directly in the pot until it becomes a smooth and smooth soup. Put in all the spices and let simmer for a few more minutes.
Take out a frying pan and put on a low heat with a little olive oil in it. Pour in the almonds and fry until they get a golden colour. Put on flake salt. Be sure to stir constantly so they don't burn. Be careful not to have too high a heat as they easily burn quickly.
Ladle the soup into bowls and top with the almonds and kale.
Ingredients for about 3-4 people:
1 kg of carrots
1 cm fresh ginger
1 clove of garlic
2 pkt coconut milk
2 tsp ground turmeric
2 tsp cumin
1 teaspoon chili flakes
1 tsp salt
1 dl almonds
1 pack kale
1 tablespoon olive oil
Butter for frying
Flake salt
Do this:
Start by making the kale chips. Turn on the oven at 125 degrees. Rinse the kale and cut from the stem. Cut into smaller pieces. Place the kale on a clean kitchen towel and then squeeze to remove the water. They should be fairly dry. Then put the kale in a bowl and pour olive oil over it. Squeeze/massage the kale with your hands so that the olive oil is evenly distributed. Place on a tray lined with baking paper. Sprinkle over flake salt and put in the oven for about 40 minutes. Feel free to leave the oven door ajar from time to time to release moisture and create more crispness.
Rinse, peel and chop the carrots. Place in a large saucepan. Then chop the ginger and garlic and put them in the pan. Cook on medium heat for about 15 minutes or until the carrots have softened. Using an immersion blender, mix all the ingredients directly in the pot until it becomes a smooth and smooth soup. Put in all the spices and let simmer for a few more minutes.
Take out a frying pan and put on a low heat with a little olive oil in it. Pour in the almonds and fry until they get a golden colour. Put on flake salt. Be sure to stir constantly so they don't burn. Be careful not to have too high a heat as they easily burn quickly.
Ladle the soup into bowls and top with the almonds and kale.
