Summary

Ingredients

• 4 tablespoon oil
• 1 tablespoon vegetable stock, grained
• 750 g carrot (s)
• 1 small can coconut milk (about 200 - 250 ml)
• 0.5 ½ bunch parsley
• salt and pepper

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Instructions

1. Clean and slice the carrots, chop the parsley. Sauté the carrots in oil over medium heat, then add the coconut milk, season with salt and pepper and granulated vegetable stock.
2. Cook in a closed saucepan for about 5 - 8 minutes (depending on the thickness of the carrots) until al dente. If there is still too much liquid, simply continue to boil down a little with the pot open, it will be very creamy. Finally mix in the parsley and season it if necessary.