With a chill in the air I get very excited to start making soups. Recently I had a great soup at an indian restaurant and it inspired me to create something similar on my own. Packed with fruit and veggies this soups is not only delicious but also gluten free, dairy free, paleo and vegan!
14 Can Coconut Milk
28 oz Water
2 Pounds of Carrots cut in to large rounds
1 Apple Peeled and slices
5 Cardamon Seeds
1 Tbs Gram Masal Spice
1 tsp Salt
1 tsp Pepper
2 inch Ginger Piece Peeled and Slices
In a slow cooker a carrot, ginger and apple. Then add gram masala, salt, pepper and mix together. Then pour in coconut milk and water. Last add cardamon seeds, stir and place lid on top. Cook on low for 10 hours. Remove cardamon seeds and place on side. Pure soup with a handheld food immerser or blender. Place cardamon sides back into soup and continue cooking for an addition hour. Serve hot with nuts and or dried unsweet coconut on top.