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Coconut, Sweet Potato and Carrot Cream with Ginger and Coriander

5 from 5 votes
Total Time 1 hour
Course Dinner
Cuisine European
Servings 5 people
Calories 50 kcal

Ingredients
 

  • 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 Chili threads
  • 1 bunch Fresh coriander
  • 250 g Cocktail tomatoes
  • 1 a cup Creme fraiche Cheese
  • Salt
  • 1 Pc. Baguette

Instructions
 

  • 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.

Nutrition

Serving: 100gCalories: 50kcalCarbohydrates: 9.2gProtein: 1.1gFat: 0.8g
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Written by John Myers

Professional Chef with 25 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.

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