Recipe: Creamy Carrot-Coconut Soup

INGREDIENTS
(4 PORTIONS)

  • 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