Carrot soup

Ingredients for 4 servings:

• 1 clove(s) garlic, Asian or 2 cloves normal
• some olive oil
• 1 kg carrot(s)
• 1 small onion(s)
• 1 liter beef broth or vegetable broth
• 1 can coconut milk
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Slice the garlic and fry in olive oil until golden brown. We usually do this the day before and fry our meat for dinner in the garlic-flavored oil. Peel the carrots and chop roughly. Peel the onions and chop roughly. Cook the carrots, garlic, and onions in about 1 liter of beef or vegetable broth until soft. Purée the soup with a hand blender. Add a can of coconut milk, blend briefly again, and season with salt and pepper if desired, or add a little more broth if the soup is too thick.