Kiddipedia

Kiddipedia

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.

 

The recipe is newly developed and accredited by nutritionist and recipe developer, Faye James, created in partnership with Hab Shifa.