Summary

Ingredients

• 8 large carrot (s)
• 2 medium potato (s)
• 5 spring onion (s)
• 1 liter meat broth
• 400 ml coconut milk from a can
• 2 cloves garlic)
• 1 chilli pepper (s), hot
• Salt and pepper, whiter
• 1 tablespoon clarified butter

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Instructions

1. Peel the potatoes and carrots and cut into large cubes. Wash the spring onions and cut them into small pieces.
2. Let the clarified butter melt in a saucepan. Add the onions and the two cloves of garlic (pressed or diced). Sweat everything a little. Add carrot cubes, potatoes and the chilli pepper and sauté everything briefly. Deglaze with half of the broth and coconut milk.
3. Now let everything cook until the vegetables are soft. Mix until pulpy with the hand blender. Depending on the consistency, add the other half of the meat stock until the desired consistency is achieved. Bring to the boil again and season with salt and pepper.
4. I could also imagine roasted pine nuts, sunflower seeds or a little chopped parsley as a splash of color.