Name: Creamy carrot soup with coconut milk
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1
Ingredients: 1 clove Garlic; 1 piece Spring onion; 1⁄2 piece Red onion; 250 g Carrot; 1 cm Fresh ginger; 100 ml Coconut milk (can); 1⁄2 piece Lime (juice); 1⁄2 Tbsp Curry powder; 250 ml vegetable broth

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Creamy carrot soup with coconut milk

 Chop the onion and squeeze the garlic. Slice the carrots and grate the ginger. 

 Put a little olive oil in a high pan and fry the onion and garlic. Add the carrots, ginger and curry to the garlic and onion. Bake for about 3 minutes. 

 Crumble the vegetable stock in a mixing bowl and add 700 ml of boiled water. Mix well. Then pour 500 ml stock into the carrots. The carrots should be just below the stock. Let the soup simmer for 15 minutes. 

 Then puree the soup with a hand blender. 

 Now add half of the coconut milk to the soup and season with the lime juice, pepper and possibly salt. Do you think the soup is too thick? Then add some extra stock. 

 Serve the soup with the spring onion, another dash of coconut milk and possibly with the roasted pumpkin seeds. The latter give the soup a delicious crunch! 

Creamy carrot soup with coconut milk

Creamy carrot soup with coconut milk

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