Oh my Carrot Ginger Chilli Garlic soup :)

When Autumn start’s my kitchen is full of garlic, turmeric, chilli and ginger exactly like my carrot soup.

Full of vitamins, spices , taste and always warming up !!! Ginger is very effective  in enhancing immune function. Garlic is packed with antioxidants and Turmeric is an amazing antidepressant- perfect for long Autumn evenings .

Ingredients for 2 portions:

• 400g =3 big(or 5 small) carrots   108 kcal, 20.40g of Carbohydrates , 4g of Protein, 0.8g of Fat
• 40g leek                          24,40 kcal, 4.94g of Carbohydrates, 0.6g of Protein, 0.12g of Fat
• 1 tbsp coconut oil           85kcal, 0g of Carbohydrates 0g of Protein, 10g of Fat
• 2x clove of fresh garlic  15 kcal,  3,10g of Carbohydrates, 0.64g of Protein,  0.05g of Fat
• 7g of Fresh ginger root   3.5 kcal, 0.63g of Carbohydrates , 0.07g of Protein, 0.7g of Fat
• 25g fresh parsley (leaves) 11kcl, 0.25g of Carbohydrates,  0.19g of Protein,  0.25g of Fat
• 5g coriander (leaves)   2.20 kcal, 0.05g of Carbohydrates , 0.19g of Protein, 0.05g of Fat

• Himalayan salt,  chilli , Turmeric, 

Method:

1.  Heat coconut oil in a pot over small heat.
2. Add grated ginger and 1 grated clove of garlic, leave on 50 seconds and after that add shredded leek and keep together for the next 50 seconds . All the time stir ( remember don’t burn garlic)
3. Add 1 + 1/2 cup of water
4. Carrot Cut into  slim round slices and add to pot.
5. In the middle of cooking (after 15 mins. ) add Second grated clove of garlic , turmeric powder, Himalayan salt, shredded parsley , coriander  and chilli ( and cook  for next 10/15 mins  )
6. when carrots will be soft blend everything together
7.  serve with toast and 1 spoon of Greek yogurt if you like 🙂

Enjoy !!!!

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