Turmeric soup

  • 40 minutes
  • 2 persons
Rated 4 out of 5



1. Put the rice over and cook according to the instructions on the bag.

2. Then turn on the oven to 200°C.

3. Cut the carrots into coarse pieces.

4. Put them in a bowl and mix in the other ingredients for the carrots.

5. Spread them out on a baking tray lined with baking paper and bake for 25 minutes, until the edges have darkened.

6. Peel the onion and garlic and cut off the top of the chilli.

7. Put it in a food processor with the fresh ginger and turmeric. Blend until coarsely chopped.

8. Heat a pan with olive oil and sauté the onion mixture for 5 minutes over medium heat before adding the dried spices and agave syrup.

9. Stir a few times and add the water.

10. Put the lid on and let it boil while the rice and carrots finish cooking.

11. Put the rice in two bowls and add the baked carrots.

12. Pour over a few decilitres of the soup.

13. Top with cress, flax and hemp seeds.


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