Summary

Ingredients

• 1 kg carrot (s)
• 1 cup coconut milk
• 1 cup cream
• 2 teaspoons curry powder
• broth
• salt and pepper

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Instructions

1. Peel and chop the carrots and cook in the broth until cooked through. Then simply with the hand blender.
2. If it is too thick, just add some more broth.
3. Then the cup of coconut milk and cream (you don`t have to use the whole cup if you want to keep the whole thing lower in calories).
4. Then about 2-5 teaspoons of curry powder, but you can vary it depending on the taste, the more the stronger the aroma but also the hotter the whole. Season with salt and a little pepper.
5. Stir everything well and let it steep for about 15 minutes on the lowest flame (be careful not to let it boil again!).
6. It is especially good if you then sprinkle almond leaves (briefly toast in the pan) on top for serving.