John Myers
Ingredients for 5 servings:
- 1 bunch of spring onions
- 25 ml olive oil
- 400 g carrot(s), peeled
- ¾ liter vegetable broth
- 10 g cornstarch
- 1 pinch of pepper, freshly ground
- 1 pinch of salt
- 50 g desiccated coconut
- 10 g curry powder
- 5 dl coconut milk
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
Sauté the spring onions in olive oil. Add the carrots and curry powder and continue to cook. Pour in the broth, cover, and simmer for about 20 minutes. Combine the coconut milk with the cornstarch, then add to the broth and bring back to a boil. Blend with a hand blender and bring back to a boil, season with salt and pepper. Finally, add the lightly toasted (fat-free) coconut flakes and serve. P.S. The soup can also be eaten cold. Chill for at least 3 hours and thin slightly with stock if desired. Serve with a lemon wedge and freshly chopped parsley.
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