Spicy Carrot Soup

Ingredients

• 4-5 carrots, blanched and pureed
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 celery stalks, finely chopped
• 2 cups vegetable stock
• 2 tea bags
• ½ teaspoon black pepper powder
• Salt to taste
• ½ cup coconut cream
• 1 inch ginger, cut into juliennes
• 1 teaspoon paprika powder

Method

1. Heat 1 tablespoon olive oil in a deep non-stick pan, add onion and sauté till translucent. Add celery and sauté for half a minute.
2. Add vegetable stock and bring to a boil. Add tea bags and boil for a minute. Discard the tea bags.
3. Add carrot puree and mix well. Simmer for half a minute.
4. Add pepper powder and salt and mix well. Simmer for 2 minutes.
5. Add coconut cream and mix well. Cook on low heat, stirring continuously.
6. Transfer the soup in a serving bowl.
7. For tempering, heat remaining olive oil in a non-stick pan, add ginger and sauté for a minute. Add paprika powder and mix well.
8. Pour the tempering over the soup and serve piping hot.