Diced fresh mint leaves mixed together with the rest in the end
The carrots are steamed and put in a food processor (possibly with a bit of the water the carrots were steamed in) and blended thoroughly. Chili, garlic, ginger root, red onion and lemon juice are put in a pot together with the coconut oil, let simmer for 2 min. Then put the mixture in the food processor along with the carrots and make into a paste.
Boil the water in a large pot along with the vegetable broth, stir the coconut milk in with the water and let simmer at a low temperature.
The carrot mixture is put in the pot along with the chickpeas and stirred for 2 min.
Use salt & fresh pepper to taste and possibly a bit of fresh, chopped mint leaves.
Incredibly easy and economic soup that is quite nutritious.
Served with home made Naan bread and yogurt sauce.
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