Ingredients
- 450 g carrots
- 1 tablespoon coconut oil or olive oil
- 1 large onion, chopped
- 5 cloves of garlic, chopped
- 1 cm fresh ginger, chopped
- 1 tsp salt
- 1 tablespoon coconut sugar or brown sugar
- 1 tablespoon red curry paste
- 200 ml coconut milk
- 500 ml vegetable broth
Instructions
Fry the onion together with the garlic and ginger in coconut oil. Add the carrots, stir in curry paste and sugar and deglaze with broth and coconut milk. Let boil until the carrots are cooked, then blend with a mixer. Serve with some bread, croutons and fresh coriander.
