To make 1 bowl of delicious vegan carrot soup:
- 10 large juicy orange carrots
- 1 1/2 litre almond milk
- 1 butternut
- saffron (few flakes)
- 1 teaspoon ghee
- Peel and blend carrots
- Peel and blend butternut
- Put almond milk, carrots and butternut in a heavy saucepan. Boil until thick, stirring occasionally. Once it starts thickening, stir continuously.
- Add ghee, cardamon, saffron and cinnamon. Stir on low heat for a few minutes.
- Serve hot, decorated with a chopped almonds or parsley.