Ingredients
1 kg carrots, diced in cubes
fresh ginger, finely sliced
1 liter chicken stock (preferably home made)
1 can thick coconut milk
fresh coriander
salt pepper and chili flakes
Preparation
cook the carrots in a little water until soft. add the gingerslices and bring to the boil again. mix to a firm smooth pureemash add the stock and bring to the boil again. add the coconutmilk and season with salt, pepper and chili flakes. pour in bowls and garnish with fresh cut coriander leaves.
