Coconut carrot cream soup 

Name: Coconut carrot cream soup
Total time: 60 min
Yield: 5 Portions
Ingredients: 1 leek; 2 celery stalks; 1 parsnip; 4 carrots; 2tbsp vegetable oil; 2tbsp Soup herbs; 1tsp Curry Madras; 180ml coconut milk; salt, to taste

50—60 Min

Curry Madras

Velvety carrots, parsnip, and leek simmered with aromatic spices and blended with creamy coconut milk — a warming, fragrant soup that comforts with every spoonful.

Ingredients 5 Portions

1 leek
2 celery stalks 
1 parsnip
4 carrots
2 tbspvegetable oil 
2 tbspSoup herbs
1 tspCurry Madras
180 mlcoconut milk 
salt, to taste

Preparation

1
Peel and chop the carrots and parsnip. Slice the leek and chop the celery.
2
Heat the oil in a pot and sauté the leek for 2 minutes. Add the remaining vegetables and cook for another 10 minutes.
3
Add the soup herb blend and Curry Madras and cook briefly. Pour in about 1 liter of water, season with salt and simmer for 30 minutes until the vegetables are soft.
4
Blend the soup until smooth. Add coconut milk and cook for another 2 minutes. Adjust seasoning if needed and serve.