Carrot soup-puree with coconut cream and prunes

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

Boil everything until the carrots are cooked.

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.

Add broth as needed to achieve the desired consistency.

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