carrot coconut soup
carrot-coconut-lemon soup

Print Recipe
Carrot-coconut-lemon Soup Yum
Course Starter
Cuisine Asian, Vegan, Vegetarian
Prep Time 15 minutes
Cook Time 25 minutes
Servings
people
Ingredients
Course Starter
Cuisine Asian, Vegan, Vegetarian
Prep Time 15 minutes
Cook Time 25 minutes
Servings
people
Ingredients
Instructions
  1. Chop the red onion and  cook it in a pan (with a little bit of butter or olive oil) until softened and slightly golden.
  2. Put in a large pan 1,5 liters of vegetable stock, or 1,5 liters with water with 2 vegetable stock cubes.
  3. Chop the carrots in large pieces and put them in the pan with the stock.
  4. Cook it on medium fire for 25 minutes. Check with a fork if they are soft enough. Turn the heat off and add the can of coconut milk, squeeze the lemon, add 2 tea spoons of curry, and season it with salt and pepper.
  5. Use a hand blender directly in the pot to obtain a creamy soup.
  6. Chop the fresh coriander.
  7. Serve the soup in a bowl, add the fresh coriander on top. Adjust seasoning if needed.
  8. Ready to serve. Bon appétit!
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