Makes about 4 servings
- 2 tsp crushed fenugreek seeds
- 3 tbsp ginger, finely chopped
- 3 cups carrots, chopped
- 1 tsp salt
- Freshly round pepper
- 1/4 cup coconut milk (the canned version not the drinking kind)
- 3 cups vegetable broth
In a medium large pan, dry roast the fenugreek seeds stirring often for about 20 seconds. Stir in the coconut oil, ginger, one diced apple, carrots, salt and pepper. Cook about 10 minutes, stirring occasionally until the apple and carrots soften and start to color.
Add the coconut milk and broth, bring to a boil, reduce the heat and simmer covered on low for 20 minutes.
Transfer the soup in batches to a blender and purée with the remaining diced apple until smooth.