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Cooking
Carrot Cream Soup with a Twist of Ginger
· 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 carrots to the 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 tender. Blend the 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 garnish is easy to make. Use a vegetable peeler to cut long ribbons from a peeled carrot, then fry them briefly in a little coconut oil. Cut 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 little rose. Arrange the fried spring onion strips around it like petals.