8 January, 2016
Carrot soup with coconut milk and gingerbread croutons
It has been cold and rainy the last days and I must admit that a warm, thick soup is something that I really feel like in the evening. This simple soup, with the addition of sweet gingerbread croutons becomes a real treat to start the meal with.
Ingredients
- 6 carrots (peeled and cut into large chunks)
- 200 ml coconut milk
- 2 cubes vegetable stock
- 500 ml water
- 3 tranches gingerbread
- salt, pepper
- fresh parsley, chopped
Instructions
- Place the carrots in a pot, add the water and vegetable stock, cook on small heat for around 40 minutes until the carrots are soft.
- Place the carrots and around 200 ml water they were cooking in in a blender and mix until smooth (you can also use an immersion blender).
- Add the coconut milk and mix again. You can add more cooking liquid if you like your soup less thick.
- Heat up again, but don't boil. Add more salt and pepper as you like.
- Just before serving, chop the gingerbread and fry on a dry pan, until they start to caramelize.
- Serve the soup with fresh parsley and the gingerbread.
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