Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 400 g carrot (s), peeled, sliced
- 20 g iner, fresher, finely diced
- 50 g butter
- 1 tablespoon sugar
- 0.75 liter ¾ vegetable stock
- 150 ml coconut milk, unsweetened
- Curry powder
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Fry the carrots and ginger in the butter. Sprinkle with sugar and caramelize lightly. Deglaze with the stock and simmer over medium heat. Season to taste with salt and pepper.
- Take out 1/3 of the carrot slices and divide them into four soup cups.
- Puree the rest of the soup with the mixer and strain through a sieve if necessary. Heat the coconut milk and use the hand blender to whisk until frothy.
- Pour the soup into the soup cups, spread the coconut milk foam on top and dust with curry powder.
- 215 Kcal per serving.
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