Creamy Carrot Ginger Coconut (Print Version)
# Ingredients:
01 -
Just-picked chervil to top things off.
02 -
Smooth coconut milk, 200ml.
03 -
A splash of fresh orange juice, 3 tbsp.
04 -
Cracked fresh pepper.
05 -
Fine sea salt.
06 -
Hit of chili powder, about half a teaspoon.
07 -
Curry powder, a teaspoon.
08 -
Raw cane sugar, one teaspoon.
09 -
600ml veggie broth.
10 -
2 tbsp sunflower oil.
11 -
Fresh ginger, 20 grams.
12 -
A single garlic clove.
13 -
One onion, fresh.
14 -
800 grams of fresh carrots.
# Instructions:
01 -
Taste and tweak the soup. Blitz everything until totally smooth. Add a dollop of coconut milk and herbs right before you eat.
02 -
Pour in coconut milk and orange juice, let it cook five more minutes. Add veggie stock, toss in the spices, simmer for twenty minutes.
03 -
Let the carrots and sugar caramelize with onion, garlic, and ginger. Get oil nice and hot, then toss in the chopped veggies and let it all pick up a bit of color.
04 -
Dice the carrots after peeling. Slice the onion, ginger, and garlic into tiny bits.
# Notes:
01 -
Switch up how thick or thin you want it.
02 -
For extra creaminess, add in sour cream or a dash of heavy cream.
03 -
Works as your starter or your main dish.