Summary

Ingredients

• 1 bunch spring onion (s)
• 25 ml olive oil
• 400 g carrot (s), peeled
• 0.75 liter ¾ vegetable stock
• 10 g cornstarch
• 1 pinch (s) pepper, from the mill
• 1 pinch (s) salt
• 50 g desiccated coconut
• 10 g curry powder
• 5 dl coconut milk

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Instructions

1. Sauté the spring onions in the olive oil. Add the carrots and curry powder and cook. Pour in the stock and simmer covered for about 20 minutes.
2. Mix coconut milk with cornstarch and add, bring to the boil again.
3. Strain with the mixing stick and bring to the boil again, season with salt and pepper from the mill.
4. Finally add the lightly roasted (without fat) coconut flakes and serve.
5. P.S. The soup can also be eaten cold. To do this, refrigerate them for at least 3 hours and, if necessary, dilute a little with bouillon. Serve with a lemon wedge and freshly chopped parsley.