Summary

Ingredients

• 600 g carrot (s)
• 150 ml coconut milk
• 500 ml vegetable stock
• 2 medium onion (s)
• salt
• pepper
• some ginger
• possibly parsley
• some oil

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Instructions

1. Peel and chop the onion and carrots and sauté in a little oil. Pour in the vegetable stock and then cook for about 20 minutes until the carrots are soft. Puree and add the coconut milk. Bring to the boil again. Season to taste with salt and pepper. A little ginger gives it additional freshness. If you like, you can sprinkle the soup with a little parsley when serving.
2. Baguette goes well with it.