250g Carrots (Peeled, top and tailed and cut into small chunks)
2 Medium Onions (Peeled and chopped)
40ml Coconut milk
4 shots 1-cal oil
1-2 teaspoon Cumin seeds
Fresh parsley or coriander (to serve)
1 teaspoon Marigold Bouillon (or a stock cube of your choice)
Spray a heavy saucepan with 1cal oil and add the onion and cumin seeds. Cook over a gentle heat for about 8 minutes till the onion has softened
Add the carrot and cook for a further 2 minutes, stirring constantly
Top up with the water and bring to a gentle boil, adding in the stock or bouillon.
Simmer for 15-20 minutes until soft, then blitz with a hand blender or in a liquidiser
Taste and adjust the seasoning with salt and pepper as required
Serve with a small amount of coconut milk stirred through and garnished with parsley or coriander
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