Serves 4
Preparation time: 10 minutes
Cooking time : 15 minutes
Ingredients
- 400 g carrot purée (vacuum-packed)
- 400 ml (1 2/3 cups) coconut milk
- 500 ml (2 cups) vegetable stock
- 1 piece fresh ginger (approx. 2 cm), grated
- 15 ml (1 tbsp.) honey
- 5 ml (1 tsp.) curry powder
- 1 pinch chili pepper (to taste)
- Salt and pepper to taste
- Lime juice (optional)
- Nuts (cashews or almonds) for garnish (optional)
- Cheese (feta or goat's cheese) for garnish (optional)
- Fresh herbs (coriander, parsley or basil) for garnish (optional)
Preparation
- In a large saucepan, add carrot purée, coconut milk, vegetable stock, grated ginger, honey, curry powder and chili pepper. Mix well.
- Bring to the boil, then reduce heat to low and simmer for around 10 minutes, stirring occasionally.
- Season to taste with salt and pepper. For a touch of acidity, add a little lime juice at the end, if desired.
- Serve hot, garnished with nuts, cheese or fresh herbs, as you prefer.
