Summary

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

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Instructions

1. 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.
2. Let cook for about 15-20 minutes. Add coconut milk and season with salt and pepper.
3. Puree the whole thing. Roast the coconut flakes in a pan without fat and add to the plates just before serving.
4. A nice baguette bread or ciabatta bun goes well with it.