
Thai carrot soup
- 1 1/2 teaspoon coconut oil
- Small knob of fresh Ginger peeled and grated
- 2-4 garlic cloves minced
- 750 g whole carrots
- 1 can of coconut milk
- 1 cayenne pepper, optional
- Small handful cilantro, optional
- Chopped red onion, optional
Instructions
- Cook whole and unpeeled carrots in the oven at 200°C (390°F) for 30 minutes.
- When done, let them cool.
- Place peeled garlic, ginger and oil in a container and blend with a stick blender until smooth.
- Place the garlic-ginger mixture together with carrots and coconut milk in a pan and bring to a boil.
- Add optional spices and salt.
- Soft boil the soup for about 30 minutes.
- Blend the soup with a stick blender.
- Serve!
Created by Chef Paolo Armani, Worldchefs, Ireland.