Summary

Ingredients

• 300 g carrot (s), rated
• some oil
• 100 ml vegetable stock
• 300 ml orange juice
• 100 ml cream (almond cream), or soy cream
• 50 g desiccated coconut
• 1 teaspoon ginger root, finely grated
• salt
• possibly spice mixture (Gomasio)
• Chili powder
• Mint, finely chopped

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Instructions

1. Heat the oil in a pot. Briefly sauté the grated carrots in the oil and then add the vegetable stock. Simmer gently for 10 to 15 minutes. Add the almond cream and desiccated coconut and simmer for another 10 minutes. Stir in the mint. Season with salt, Gomasio (if available) and chilli to taste and puree everything. Let it boil again briefly.