Carrot Coconut Soup

Rating: 2.80 / 5.00 (5 Votes)

Total time: 45 min

Servings: 4.0 (servings)



Remove the peel from the carrots and cut into cubes. Remove the peel from the ginger and onions and chop. Heat the oil. Sauté the carrots, ginger and onion in it. Add the clear soup, do everything together for 8-10 minutes. Take out half of the carrots. Mash remaining carrots in the clear soup. Add diced carrots and the coconut cream to the soup. Remove peel from mango, cut flesh from stone and dice. Cut the chili pepper and spring onions diagonally into rings. Heat the mango cubes, chili and spring onion rings in the soup. Season with lime juice and salt. Sprinkle chive rolls on top.

Tip: As an alternative to the fresh chives, you can also use the freeze-dried ones.

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