Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
Ingredients- 1 kg carrot (s)
- 1 can coconut milk, 500ml
- 500 ml vegetable stock
- 2 teaspoons curry powder
- 1 tablespoon oil
- salt and pepper
- 3 tablespoon desiccated coconut, roasted
Print Recipe
Pin Recipe Instructions
- Wash, peel and slice the carrots. Heat the oil in a saucepan and sauté the carrots briefly. Add the curry and deglaze with the vegetable stock.
- Let cook for about 15-20 minutes. Add coconut milk and season with salt and pepper.
- Puree the whole thing. Roast the coconut flakes in a pan without fat and add to the plates just before serving.
- A nice baguette bread or ciabatta bun goes well with it.
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