Summary

Ingredients

• 1 onion (s)
• 1 tablespoon butter
• 1 kg carrot (s)
• 0.75 liter ¾ vegetable stock
• 1 liter coconut milk
• 200 g spinach leaves (frozen)

Print Recipe Pin Recipe

Instructions

1. Peel and dice the onion and sauté in melted butter until translucent. Peel and dice the carrots and add them (lightly sautéing enhances the sweetish-mild character of the soup). Fill up with the vegetable stock and cook until very soft (e.g. in a pressure cooker).
2. Then puree and bring to the desired consistency with the coconut milk. If necessary, season with salt, pepper and sugar.
3. Thaw or thaw the spinach, cut it into small pieces and warm it up in the soup (depending on the season and time, young, fresh spinach can also be used and briefly cooked in the hot soup). Serve hot.
4. Tip: If you like spicy food, you can put a dollop of sambal olek in the soup plate.