Carrot soup with Arabian spiced Meatballs

Carrot soup with Arabian spiced Meatballs
For 4 servings.


For the Meatballs:
1 box Raw Mince
1 free-range egg
2 tsp za'atar (Arabic spice mixture)
salt and pepper

For the soup:
500g carrots
1 shallot, chopped
1 clove garlic, finely chopped
3 cm fresh ginger, finely grated
1 tsp ground cumin
½ tsp coriander
30 gr sprouts
750ml vegetable stock
200ml coconut milk
1 tbsp lime juice
2 tbsp pumpkin seeds
salt and pepper
oil for frying

Clean the carrots, grill briefly in a little oil. Heat 2 tbsp of oil in a frying pan and fry the shallots  and garlic. Add the ginger, cumin and coriander and fry for 2 minutes. Be careful not to burn the spices. Cut the carrots into pieces and add to the onion-mixture. Add the vegetable stock and bring to a boil. Let it boil gently for 15 minutes until the carrots are tender.

Meanwhile, make the Meatballs by kneading all the ingredients. Make small balls of the Raw Mince-mixture and fry them in 2 tablespoons oil.

Puree the soup in a blender and sieve. Stir in the coconut milk and boil the soup again until hot. Add a few drops of lime juice (to taste) and salt and pepper. Divide the Meatballs over 4 bowls and ladle the soup on top. Garnish the soup with some pumpkin seeds.