Vegan spicy carrot soup

Today we're going to show you a dish that's both healthy and easy to make. The vegan carrot soup mixed with black cumin seeds impresses with its spicy note and is also a balanced, light and definitely nutrient-rich meal. 

Ingredients

1 tablespoon (vegan) butter
1 white onion, peeled and diced
4 large carrots, diced
6 garlic cloves, crushed
1 teaspoon ground cumin
1 teaspoon dried chili flakes
1 teaspoon EB Nature black cumin seeds from Ethiopia
1 can of coconut milk
1 cup vegetable broth

Procedure

1. Melt the (vegan) butter in a large saucepan over medium heat and saute the onions, carrots and garlic until softened, 3-5 minutes.

2. Add cumin, chilli flakes and a generous pinch of EB Nature black cumin seeds, season with salt and pepper and cook for a further 2-5 minutes until fragrant.

3. Add coconut milk and vegetable stock and bring to a boil, reduce to a simmer and cook for another 5-7 minutes until the carrots are soft.
Allow to cool for five minutes and then puree finely with the hand blender.

4. Serve and enjoy!

A quick and balanced dish is ready and a way to integrate the healthy black cumin seeds into your everyday life. 

Try it!