Carrot and kale soupGot a nice little lunch idea to share with you guys…

I made this yesterday because I had lots of carrots in the fridge and about a quarter of a bag of curly kale and I didn’t want to waste either. Dead easy and it did me for two days.

How to do it

Chop up a red onion and and throw it into a pan with a tbspn of coconut oil, let it soften.

Add fresh chilli (to your preference – I only put about a quarter of a red one in, chopped), couple of cloves of garlic, a half inch long piece of fresh ginger – cook til fragrant. Add tspon of garam masala, quarter tspn of turmeric, tspon of cumin and coriander. Fry off until the spices are cooked. Add a splash of boiling water if necessary. Add chopped carrots, a Kallo organic stock cube and enough water to cover. Simmer until carrots are soft. Add the kale and blend.

Serve with fresh coriander and serve.

Delicious and easy peasy!