Try this soup and you will find that carrots can turn into a gourmet vegetable. Coconut milk, lime – and no fraud. This is what transforms carrots.
There are not many vegetables in winter. Rather, there are a lot of vegetables, but there are almost no tasty ones. What does a greenhouse tomato cost? Never mind. So with everything else. At this dreary time, a vegetable recipe in which the main ingredient of those vegetables whose taste does not depend on the season is worth its weight in gold. We found one. We try.
Coconut Carrot Milk Soup
- 2 tablespoons butter
- 1 onion, chopped
- 800 g carrots
- 200 ml coconut milk
- 1.5 teaspoons of salt
- 360 ml of water
- 1 lemon or lime
- For decoration before serving: cilantro, toasted almonds, olive oil
In a large saucepan over medium heat, pass the chopped onion in butter. When the onion becomes transparent, add carrots cut into small cubes to it. Sauté the vegetables for another couple of minutes, then add coconut milk, salt and water. Leave the soup to simmer until the carrots are tender. Then mash the soup with a blender.
After that, you need to add lemon or lime juice to the soup and mix well.
Pour into plates and decorate with topping on top. Use what is at hand. Crispy almond petals, any greens, pine nuts, pomegranate seeds will do. In any case, add a couple drops of olive oil to the soup.