Carrot – Coconut – Cream Soup

by Editorial Staff

Summary

Prep Time 20 mins
Total Time 20 mins
Course Soup
Cuisine European
Servings (Default: 3)

Ingredients

  • 500 g carrot (s)
  • 200 ml coconut milk
  • 2 medium pointed peppers, red
  • 1 medium onion (s)
  • 1 clove garlic
  • 2 tablespoons oil, for example sesame oil
  • 1 tablespoon vegetable stock
  • 0.5 teaspoon ½ ginger
  • 0.5 teaspoon ½ turmeric
  • 2 pinches coriander
  • water
Carrot – Coconut – Cream Soup
Carrot – Coconut – Cream Soup

Instructions

  1. Fry the onions in the oil.
  2. Peel the carrots, cut into large pieces and add to the onions with enough water to cover the carrots lightly.
  3. Add the vegetable stock and simmer for about 5-10 minutes until the carrots are soft.
  4. Add the garlic clove, coconut milk and spices and simmer for another two minutes. Use the hand blender to make a creamy soup.
  5. Cut the peppers into rings, add to the soup and simmer for another two or three minutes, depending on the desired consistency.
  6. Season if necessary.

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