Chop the red onion and cook it in a pan (with a little bit of butter or olive oil) until softened and slightly golden.
Put in a large pan 1,5 liters of vegetable stock, or 1,5 liters with water with 2 vegetable stock cubes.
Chop the carrots in large pieces and put them in the pan with the stock.
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.
Use a hand blender directly in the pot to obtain a creamy soup.
Chop the fresh coriander.
Serve the soup in a bowl, add the fresh coriander on top. Adjust seasoning if needed.
Ready to serve. Bon appétit!
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