Health – August 25, 2021
- 1 kg carrots
- 30 g fresh ginger
- 1 clove of garlic
- 150 ml coconut milk 150 g onions
- 2 stock cubes
- 3 tablespoons oil Black pepper Crème fraiche Basil
Heat the oil in a large pot over medium heat. Add the onions and cook until softened. Add the chopped carrots and smashed ginger and garlic.
Add 1 litre water, bring to the boil, reduce to simmer and cook until the carrots are soft.
Add the stock cubes and the coconut milk and transfer to a blender. Blend until smooth. Season to taste.
Prior to serving, decorate the soup with a bit of crème fraiche and basil.
Anja Frauboese, Head of Corporate Communications & Marketing, Uniteam Global Business Services