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Cooking
Carrot Cream Soup with an Unexpected Ginger Kick
· 4 servings
Prep the carrots
Heat the coconut oil in a large pot. Slice the carrots into rounds or grate them coarsely. Grated carrot cooks faster, so we recommend going that route — it saves time and helps preserve more vitamins.
Sauté and season
Add the carrot to the melted coconut oil along with the grated ginger. Stir and cook 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 carrot is tender. 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. Using a vegetable peeler, cut long ribbons from a peeled carrot, then pan-fry them in a little coconut oil. Slice spring onion into thin 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.