|All this for AED 150!|
1. It's fresh, look at the above photo!
3. Produce is much much more tastier than the supermarket versions.
1/4 to 1/2 cup of coconut milk
Salt and pepper for seasoning
Pine nuts, chilli flakes, coriander leaves for garnish
Heat ghee in a sauce pan.
Add chopped onions and garlic and saute for a few minutes.
Sprinkle in curry powder with turmeric and continue stirring.
You can now add celery and carrots. Stir until they are tender.
Pour in stock and bring to a boil.
Check the seasoning and add more salt if required.
Bring the heat back down to simmer and cook until the carrots are tender and mushy.
Take off the heat and blend using an immersion blender (a regular blender will work as well).
Stir in the coconut milk (reduce the quantity if you are using coconut cream).
Bring the soup back to heat and simmer for couple of minutes - this step is optional.
Garnish with toasted pine nuts, coriander leaves, chilli flakes and ground pepper.