Sweet and warming carrot cream with a spicy hint of ginger and coconut milk is an ideal choice for frosty days. The taste of this soup can be enriched with such additives as curry, pumpkin seeds, parmesan, coriander, croutons or, as in my case, Parma ham chips.
Ginger is widely regarded as a therapeutic agent. Healing properties of ginger are used in Asia, where it is a basic addition to food and medicine for cold.
- 1 litre of vegetable broth
- 0,5 kg carrots
- 0,5 cans of coconut milk
- 1 teaspoon of grated fresh ginger
- 2 shallots
- 1 teaspoon of sweet pepper
- 1 teaspoon of chilli pepper
- 1 teaspoonful of butter
- sugar, salt, pepper to taste
Boil the vegetable broth with additional carrots. Finely chop the onion and roast in a pan with a little butter and salt and add to the soup. Blend the whole with a blender to a uniform, smooth mass. Add coconut milk and ginger to the resulting cream. Boil and season with spices. Arrange the Parma ham on a baking tray lined with paper and bake in the oven for a few minutes. Decorate the soup plate with the resulting chip.