in Soup Recipes

Carrot and coconut soup

updated

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Ingredients for 5 servings:

  • 1 kg carrot(s)
  • 1 can coconut milk, 500ml
  • 500 ml vegetable stock
  • 2 tsp curry powder
  • 1 tbsp oil
  • salt and pepper
  • 3 tbsp desiccated coconut, roasted

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

easy and quick to prepare

Wash, peel, and slice the carrots. Heat oil in a pan and briefly sauté the carrots. Add the curry and deglaze with vegetable stock. Let it simmer for about 15-20 minutes. Add the coconut milk and season with salt and pepper. Blend everything. Toast the coconut flakes in a dry pan and add them to the plates just before serving. Serve with a nice baguette or ciabatta roll.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Carrot and coconut soup

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