Description
This soup is ideal for meal prep!
Ingredients
Scale
- 6 big carrots
- 1 tbsp olive oil
- 250 ml of coconut milk
- 250 ml vegetable broth
- 1 tsp curry
- Salt and freshly ground pepper
Instructions
- Preheat the oven to 180 ° C
- Wash carrots, peel as needed
- Dice the carrots and spread on a baking tray
- Drizzle with olive oil, lightly add salt
- Roast for 35 minutes in the oven until the carrots take on color
- Put the carrots in a saucepan (set aside 2 tbsp for decoration)
- Add the coconut milk and broth
- Puree the ingredients with a blender or an immersion blender
- Add spices and season
- Decorate with the carrot pieces before eating
Notes
You can roast some cloves of garlic with the carrots. It can then easily be squeezed out of the shell and has a very mild taste. Add to the carrots before blending.