[Recipes]:Carrot and Coconut soup

A rich soup recipe coconut and carrot. A different option for our starters. The characteristic taste of coconut with a hint of ginger and carrot color. We encourage you to try it.

Difficulty: Easy   
Preparation: 40 min.
Serves:    4

• 1 large onion
• 4 garlic cloves
• 0.75 liters of water (3 cups)
• 1 tablespoon grated fresh ginger
• 1 medium potato
• 3 large carrots
• 200 ml. Coconut milk (canned serves)
• 2 tablespoons olive oil
• Salt and pepper to taste

Preparation

Chop the onion and the garlic. We heat it over medium heat, a couple of tablespoons of olive oil in a pot. Fry the garlic first. When brown, lower the intensity of the heat and add the onion, so that little by little is done.


Meanwhile, peel, wash and cut into small pieces carrots and potatoes. When the onion is translucent and braised enough, add the carrots and potatoes that we have prepared.

Salt, pepper, add a generous teaspoon of grated ginger and stir well. We can then add the coconut milk and water. Simmer for about 15 minutes while stirring occasionally.

When the carrots and potatoes are tender turn off the heat. Now, to finish the carrot and coconut soup with a blender we grind it all to taste. Some people do not like to find bits of vegetables and other people love. So that's what you decide yourself. Those looking for an even softer texture should use Chinese.
Comments Recipe

The role of the potato in this soup is to give thickness. We can add more if you prefer or try a sweet potato to give it a sweeter taste.

Ginger adds a spicy soup that blends well with coconut milk touch. If you do not have ginger, we can add another spicy ingredient. Whether in the sauce with cayenne pepper or otherwise. The flavor of grated fresh ginger cannot be compared to ginger, but it is also an alternative if we do not have the fresh root.

When the soup beat beware, because if the container is too full and the soup is hot and you can burn splash.