Ingredients
2 c carrots, sliced
1 c potatoes, cubed
750 ml chicken broth
200 ml coconut milk
2 Tbsp butter
1 tsp cumin
dash lemon juice
Preparation
Melt butter in saucepan and cook veggies for 3 minutes. Add broth and bring to a boil. Simmer until veggies are tender.
Puree and add coconut milk, cumin and lemon juice
