Spicy Carrot soup with coconut milk and ginger

This soup is my go-to dish when I need some extra comfort and warmth in the freezing autumn weather. It’s really filling, it tastes great and it brings me back to the years spent in China.

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4 portions

The What

10 carrots

1  yellow onion

3 cm fresh ginger

2 cloves of garlic

1 fresh piri piri chili

2 cans of coconut milk

1-2 cubes of vegetable stock

1 dl of water

Coconut oil

Salt & Pepper

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The How

Peel the carrots, onion, garlic and ginger.

Cut the carrots in smaller pieces and finely dice the onion. Crush the garlic and grate the ginger. Chop the chili.

Fry the carrots, garlic, chili and ginger in a large saucepan in a bit of coconut oil. Add the coconut milk, the water and the vegetable stock, let simmer until the carrots are soft.

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Use your hand mixer or your food processor and mix the soup until it’s nice and smooth. Pour back in the saucepan and bring to a boil.

If you want the soup runnier, add more water and bring to the boil again. Finish with salt and pepper to taste.

Serve with a click of natural yogurt or creme fraiche and some lightly toasted sourdough bread. Morotssoppa 5

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