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Carrot Cream-Soup
-onion
-4 tablespoons of olive oil
-1/2tsp of curry
-4 cm ginger
-2 cloves of garlic
-600g carrots
-100ml coconut cream
-lime or lemon juice
Finely chop the onions and carrots.
Fry onions in oil for 5 minutes over medium heat. Add chopped garlic, ginger and curry.
Stir and simmer a little more.
Add carrots and a little water (2-3 tbsp), simmer for a couple of minutes.
Then add water. Salt/pepper to taste.
Cover with a lid and cook for 20 minutes until the carrot becomes soft.
Add coconut cream and lemon juice.
With the blender turn everything into the cream soup, and heat a little more.
And voila! Sprinkle with cilantro, nuts and chili flakes.
Cook with love and bon appetit!