Carrot, Ginger and Rice Soup

©Achim Bieniek

Strengthens the nervous system and calms the stomach.

Andrea Scholdan

Ingredients
5		medium carrots
1/4		celeriac
1		medium onion
3	tablespoon(s)	basmati rice
1	l	hot water
125	ml	creamy coconut milk
2	tablespoon(s)	clarified butter (ghee)
1	pinch(es)	turmeric
1	pinch(es)	fresh organic lemon zest, finely grated
1	teaspoon(s)	fresh ginger, finely grated
1	tablespoon(s)	cumin, freshly ground
1/2	bunch	parsley, finely chopped
		unrefined salt

Peel carrots, celery and onion, chop coarsely.
Heat clarified butter, add the carrots, celery, onion, rice, ginger, turmeric, cumin and lemon zest and fry briefly.
Pour in 1 litre of hot water and cook covered until the vegetables are soft.
Add the coconut milk and blend with a hand blender. Dilute with hot water as required, season with salt, bring to the boil again. Season to taste and serve sprinkled with parsley.

Andrea Scholdan

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