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

  1. Cook whole and unpeeled carrots in the oven at 200°C (390°F) for 30 minutes.
  2. When done, let them cool.
  3. Place peeled garlic, ginger and oil in a container and blend with a stick blender until smooth.
  4. Place the garlic-ginger mixture together with carrots and coconut milk in a pan and bring to a boil.
  5. Add optional spices and salt.
  6. Soft boil the soup for about 30 minutes.
  7. Blend the soup with a stick blender.
  8. Serve!

 

Created by Chef Paolo Armani, Worldchefs, Ireland.