Carrot rhubarb soup
Ingredients:
Directions:
- 300 grams carrot in slices
- 1 cup rhubarb pieces
- 3/4 cup coconut milk
- 2 tbsps oil
- pinch of ground cloves and pepper
- 400cc stock
- grated ginger and chili to taste
Directions:
- Mix the carrots and rhubarb with the oil and chives and bake for 30 minutes in the oven at 180 degrees celsius
- Blend, add the remaining ingredients and blend again
- Cook for another 15-20 minutes on low heat until the carrots are soft
- Add grated ginger and chili to taste
- Enjoy warm and cold!