CARROT SOUP WITH COCONUT MILK

INGREDIENTS:

  • 4 large carrots (peeled and finely chopped)
  • 1 tbsp Ghee Butter
  • 2 medium potatoes (peeled and finely chopped)
  • 1/4 medium onion (minced)
  • 1/2 liter Light Coconut Milk
  • 1 liter Vegetable Broth or Chicken Broth
  • Salt to taste

METHOD OF PREPARATION:

Heat 1 liter of water and dissolve two tablets of vegetable or chicken stock until boiling. Book it.
Heat the butter in a large saucepan over medium heat.
Saute the onion for a few minutes until the onion softens.
Add carrots and potatoes, saute for 5 minutes. Add the broth.
Bring to a boil and cook until carrots are tender, add coconut milk and simmer for 1 more minute.
Remove from heat and let cool until warm.
Beat the soup until smooth, using a blender.

ViniCARROT SOUP WITH COCONUT MILK