This vegan soup is not only healthy but is quite flavourful and delicious. Perfect for cold chilli winter nights.For more tasty recipes, tips and product reviews pleaseSubscribe: https://www.youtube.com/user/eateastindianOur facebook page: http://www.facebook.com/EatEastIndianFollow us on twitter: https://twitter.com/EatEastIndianPinterest: http://pinterest.com/eateastindian/Instagram: http://instagram.com/eateastindianIngredients/ Method3-4 carrots2 tsp salt (adjust per your taste)1 small onion chopped2 tbsp of chopped or grated ginger1/3 rd cup fresh chopped coconut ( feel free to use frozen or dried. might not give the best taste but can be used as a substitute)1 tsp fennel seeds1 tsp cumin seeds1 tsp mustard seeds1 tbsp oil 1-2 tsp red chilli powder ( or paprika)2 tsp turmeric3-4 cups of coconut milk2-3 cups of waterCilantro for garnishSeasoning pepper ( as per your taste) Method: Peel and chop carrots. Heat oil in a pan and add cumin, mustard and fennel. fry for 30 secs. Add onions, ginger and coconut. Add salt, turmeric and paprika. Mix well and cook for 3-4 mins. Add carrots. Stir them in and cup of coconut milk.When carrots are soft, add them into a blender. Add water and coconut milk ( as desired) and blend together. Pour this blend in a pot. Cook for few mins. Adjust the salt and seasoning . Garnish with cilantro and serve with flatbread of your choice.