
Coconut-carrot meal soup
Savor the exotic with our velouté de carottes, a creamy soup that combines the sweetness of carrots, the smoothness of silken tofu and the richness of coconut milk. Enhanced with fresh ginger and garlic, this soup is a delight for the taste buds. Ideal for a comforting meal, it combines oriental flavors and simplicity of preparation. A real treat for cool days or for a light and satisfying dinner.




-
Ingredients
- 30 ml (2 tbsp) butter
- 1 chopped yellow onion
- 30 ml (2 tbsp) grated fresh ginger
- 2 cloves garlic, chopped
- 500 ml (2 cups) grated carrots
- 500 ml (2 cups) vegetable broth
- 300 g (¾ lb) plain silken tofu
- 500 ml (2 cups) coconut milk
- Salt and pepper from the mill
-
Preparation
- In a deep skillet, heat the butter and sauté the onion for 1 minute.
- Add the ginger and garlic and cook for another minute.
- Add remaining ingredients and simmer over medium-high heat for 10 minutes or until carrots are tender. Season with salt and pepper to taste.
- Place in blender until smooth.
For the adventurers
Notes and tips
Add 250 ml (1 cup) of mangoes to the blender and adjust the texture with a little broth.