Spiced Carrot Soup

INGREDIENTS

• 1 tbsp vegan butter
• 1 white onion, peeled and diced
• 4 large carrots, diced
• 6 garlic cloves, crushed
• 1 tsp ground cumin
• 1 tsp dried chili flakes
• 1 tsp Hab Shifa Activated Black Seed Grinder
• Salt and pepper to taste
• 1 can coconut milk
• 1 cup vegetable stock

METHOD

1. Melt the butter in a large saucepan over a medium heat and sauté the onions, carrots and garlic for 3-5 minutes until softened. 
2. Add the cumin, chilli flakes and a generous grind of Hab Shifa Activated Black Seed Grinder, salt and pepper to taste and cook for a further 2-5 minutes until fragrant.
3. Add coconut milk and vegetable stock and bring to the boil and reduce to a simmer and cook for a further 5-7 minutes until the carrots are tender. 
4. Let cool for five minutes before blending until smooth.

Hab Shifa recipes by Faye James