- Roast off Carrots and Beetroot with a little cooking oil.
- Fry off your onions in coconut oil until starting to go brown.
- peel and finely chop your garlic and ginger, add to pot and cook for a minute or so
- then add all the spices and cook for another minute
- add the diced beetroot and carrot
- add coconut cream & bouillon
- bring to simmer for 5 minutes & serve.