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.
Carrot soup with coconut milk and gingerbread croutons
6 carrots (peeled and cut into large chunks)
200 ml coconut milk
2 cubes vegetable stock
500 ml water
3 tranches gingerbread
fresh parsley, chopped
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.