John Myers
Coconut, Sweet Potato and Carrot Cream with Ginger and Coriander
The perfect coconut, sweet potato and carrot cream with ginger and coriander recipe with a picture and simple step-by-step instructions.
- 700 g Carrots
- 700 g Sweet potatoes
- 1 Pc. Onion
- 1 Pc. Ginger
- 500 ml Vegetable broth
- 1 Can Coconut milk
- 0,5 Pc. Lime
- 2 tbsp Honey
- 1 pinch Chilli threads
- 1 bunch Fresh coriander
- 250 g Cocktail tomatoes
- 1 a cup Creme fraiche Cheese
- Salt
- 1 Pc. Baguette
- Peel and cut the onion, carrots and sweet potatoes. Also cut the ginger (a 1 cm high piece with a diameter of one euro) into small pieces. Bring everything together in the vegetable stock to a boil and simmer for about 20 minutes.
- When the carrots and sweet potatoes are tender, puree them thoroughly. Add the coconut milk, season with lime juice and honey and add the chilli threads. Season with a little salt or some chilli, depending on your taste.
- Serve the soup in preheated plates, add the quartered cocktail tomatoes, put a spoonful of crème fraîche in the center and sprinkle with coriander leaves. Serve with the baguette.
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