New recipe from Veet’s kitchen
1 kg carrots
2 cloves garlic
4 tsp organic herb salt (or to your liking)
1 bunch watercress
juice of 1 lemon
40 ml coconut milk
1 bunch coriander
1 or 2 chilies
1 cup roughly chopped almonds
Chop onions and carrots into small pieces and mince the garlic.
Add a small amount of olive oil to a pan and fry the carrots, onion, almonds and garlic for a few minutes. Next add enough water to just cover the carrots etc, bring to the boil and then simmer for 10-15 minutes or until carrots are tender.
Meanwhile roughly chop watercress and coriander and add to the soup, also add the coconut milk, lemon and chili.
There is your soup! If you like blended soups you can blend it but we ate it just as it was. There was something very refreshing about this soup. Be sure to eat it with a bit of protein. For example if you are eating bread with it you could have some goats cheese on it, or some white bean dip.
Veet is a regular contributor – veets.com.au/blog
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