Carrot Cream Soup with an Unexpected Ginger Kick
·Prepare the carrots
Melt the coconut oil in a large pot. Cut the carrots into rounds or grate them coarsely. Grated carrot cooks faster, so we recommend this option — it saves time and helps preserve more vitamins.
Sauté and season
Add the carrots to the melted coconut oil along with the grated ginger. Stir and sauté for about five minutes. Season with salt, pepper and chilli, then stir again.
Simmer and blend
Pour in the coconut milk and add about a decilitre of water or stock. Cover and simmer until the carrots are soft. Blend the finished soup until completely smooth. If needed, thin it out with a little more water or stock and warm through for a few minutes.
Garnish
The plate garnish is easy to make. Use a vegetable peeler to cut long ribbons from a peeled carrot, then pan-fry them in a little coconut oil. Slice spring onion into diagonal strips, add to the carrot ribbons, and fry briefly together.
Petals
Roll up a fried carrot ribbon into a spiral to form a rose shape. Arrange the fried spring onion strips around it like petals.
