1 Heat ghee in a vessel, add the onions, ginger-green chilli paste and saute for 2-3 mts. Add the cubed carrot and saute for another 7-8 mts. Add 6 1/2 cups of water along with cinnamon stick and cloves. Let it cook till the carrot turn tender, approx 25-30 mts. Discard the cinnamon stick and cloves. Cool, strain and puree the carrot-onion mixture. 2 Add coconut milk to the pureed mixture, the left over strained stock and jaggery and let it simmer on medium heat for 5-6 mts. Add salt and combine. 3 Serve hot with croutons. Prep & Cooking: 50 mts Serves 3 persons . 1 onion, sliced 1 tsp ginger-green chilli paste 1 tbsp ghee 4-5 cloves 1″ cinnamon stick 1 tsp grated jaggery salt to taste 1/4 cup coconut milk
