Carrot soup-puree with coconut cream and prunes

3 servings

30 minutes

The recipe is taken from the collection of recipes by Nastya Ozerova.

Energy value per serving

• Calories: 49.4
• Proteins: 1.9g
• Fats: 0.1g
• Carbohydrates: 11.1g

Ingredients

• Carrot: 2 pc
• Onion: 1 head
• Garlic: 2 clove
• Fresh ginger root: 15 g
• Vegetable oil: to taste
• Sea salt: to taste
• Prunes: to taste
• Coriander: to taste

Cooking steps

1. Clean the carrots, garlic, ginger, and onion. Cut the vegetables into large pieces.

   Required ingredients:

   • Carrot: 2 pieces
   • Onion: 1 head
   • Garlic: 2 cloves
   • Fresh ginger root: 15 g

2. Boil everything until the carrots are cooked.

3. Pour part of the broth into a separate container and puree the vegetables with an immersion blender. At this stage, you can add homemade coconut cream, which gives the soup a softness.

   Required ingredients:

   • Vegetable oil:  to taste

4. Add broth as needed to achieve the desired consistency.

5. Add salt, spices, oil, seeds, finely chopped prunes, and cilantro to the plates.

   Required ingredients:

   • Sea salt:  to taste
   • Prunes:  to taste
   • Coriander:  to taste