Cooking vegetables does not always destroy the vitamins they contain.

Apparently, while cooking carrots soften cell membranes, thanks to which beta carotene present in the vegetable is better absorbed by our body.

And beta carotene is an elixir for the skin, also known as the elixir of youth!

Winter is merciless for our skin... Therefore, in spring, apart from sun rays and beauty cosmetics, we need additional internal support!

We don't need any more arguments...

Then let's go!


1kg of carrots

1l of water

1/2 lime juice

165ml of coconut milk

2 cloves of garlic

3 cm of fresh ginger

2 shallots

1 tablespoon of coconut oil

1 teaspoon ground coriander

1 teaspoon ground cumin

1 teaspoon of turmeric

salt, pepper

For decoration

fresh coriander leaves

1 tablespoon of 18% cream per serving


Peel the carrots and cut them into smaller pieces. Dice the peeled shallots, grate the ginger on a fine grater, crush the peeled garlic.

Heat coconut oil in a pot, add carrots and fry for about 2 minutes. Add the shallots, garlic and ginger to the carrot, mix it for a minute and fry. While frying, we add spices.

Pour hot water over it and cook for about 30 minutes or until the vegetables are soft. Finally, add the coconut milk.

Mix the cooked soup into a smooth cream, or season with salt and pepper to taste.
The soup tastes best when served with a spoonful of cream and fresh coriander.

Enjoy your meal!

also check

Hummus with dried tomatoes and aromatic spices


Tart with cauliflower, carrots and zucchini


Roasted tomato and apricot soup served with fennel


Silesian dumplings with asparagus and caramelized pumpkin seeds



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