🍽️ Creamy Carrot Coconut Soup with Croutons

Name: Creamy Carrot Coconut Soup with Croutons
Total time: 30 min
Yield: 4 servings
Ingredients: 1 kg Carrots; 2 Potatoes; 2 Onions; 1 Garlic clove; 1 dried chili pepper; 800 ml Vegetable broth; 500 ml Coconut milk; 100 ml Whipping cream; Salt; Pepper; 4 slices Toast bread; 3 tbsp Butter; 1 pinch Salt; Cress (for garnishing); Coconut flakes

316 kcal · 30 min · 4 servings

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Ingredients

1 kg Carrots
2 Potatoes
2 Onions
1 Garlic clove
1 dried chili pepper
800 ml Vegetable broth
500 ml Coconut milk
100 ml Whipping cream
Salt
Pepper
4 slices Toast bread
3 tbsp Butter
1 pinch Salt
Cress (for garnishing)
Coconut flakes

Instructions

1. Peel the carrots and cut them into rough chunks.
2. Peel the onions and cut them into wedges.
3. Peel the garlic cloves.
4. Place the carrots, onions, and garlic into a pot along with the broth.
5. Make a slit in the chili pepper and add it to the pot as well.
6. Slowly heat the mixture and bring it to a boil.
7. Simmer the soup for approx. 20 minutes with the lid closed.
8. Remove the chili pepper from the soup.
9. Puree the soup until smooth.
10. Pour the coconut milk and cream into the soup.
11. Season the soup with salt and pepper to taste.
12. Thin the soup with a little water if it is too thick.
13. Remove the crust from the white bread.
14. Cut the bread into cubes.
15. Fry the bread cubes in the butter until crispy.
16. Lightly salt the croutons.
17. Pour the finished soup into a serving bowl.
18. Sprinkle the soup with the croutons and cress.
19. Garnish the soup with freshly grated coconut.

Nutrition per serving

kcal: 316
Protein: 5 g · Fett/Fat: 24 g · Carbs: 21 g