Carrot & cauliflower turmeric soup - The Jewish Chronicle
Ingredients 2 tbsp rapeseed or coconut oil 2 echalion shallots, sliced 1 cauliflower, cut into florets 1kg carrots, peeled and cut lengthways then into 1.5cm
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Ingredients
- 2 tbsp rapeseed or coconut oil
- 2 echalion shallots, sliced
- 1 cauliflower, cut into florets
- 1kg carrots, peeled and cut lengthways then into 1.5cm slices
- 2 tsp turmeric
- 2 tsp coconut sugar (or regular sugar)
- 4 tsp bouillon powder
- 3 pints boiling water
- Salt and white pepper
- 1 tbsp rapeseed oil
- Chilli oil
- Coriander
- Sea salt
- black pepper
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