Carrot and ginger soup with coconut milk

Ingredients for 4 servings:

• 1 m.-sized onion(s)
• 1 shallot(s)
• 1 garlic clove(s)
• 1 piece(s) ginger (cherry-sized piece)
• some olive oil
• 1 kg carrot(s)
• 500 ml vegetable stock
• 500 ml beef broth
• 150 ml coconut milk
• Salt
• e.g. baguette(s)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Peel and dice the onion, shallot, garlic, and ginger, and sauté in a small amount of olive oil in a suitable pan. Trim the carrots, slice them thinly, and sauté them briefly. Add the vegetable and beef broth. Simmer for 15 minutes. Remove the pan from the heat and puree the soup with an immersion blender. Then add the coconut milk and season with salt. This goes perfectly with baguette, which you can soak in small pieces on the bowl of soup. If you don’t like it, you can eat it as is.