Summary

Ingredients

• 1 bottle juice (carrot juice)
• 1 can coconut milk
• 10 medium carrot (s)
• some oil for frying
• 1 large onion (s)
• 2 cloves garlic
• some salt and pepper
• some curry powder
• some broth, instant, possibly
• Possibly desiccated coconut, roasted

Print Recipe Pin Recipe

Instructions

1. Peel the onion and garlic, dice finely and fry in the oil. Peel, dice and fry the carrots. After approx. 5 minutes, add the carrot juice to the vegetables and continue to simmer until the carrots are soft.
2. Then puree the carrots with the blender, take the pan off the stove and stir in the coconut milk. Let simmer with the residual heat of the stove. Season the soup with salt, pepper, curry and possibly a little broth.
3. If you like, you can also sprinkle a little roasted coconut flakes on top.
4. Goes very well with shrimp or chicken skewers.