Thai Carrot and Coconut Milk Cream Soup
A velvety Thai carrot and coconut milk cream soup, garnished with cream cheese, walnuts and crisp croutons.
⏱️ Prep: 25 min
Ingredients
| 300 г/g | carrots |
| 400 мл/ml | coconut milk |
| 1 стрък/stalk | celery stalk |
| 2 скилидки/cloves | cloves garlic |
| 1/2 ч.л./tsp | coriander |
| — | tamarind |
| — | pickled ginger |
| на вкус/to taste | salt and white pepper |
| 4 филии/slices | wholegrain bread |
| 2 с.л./tbsp | extra virgin olive oil |
| 150 г/g | cream cheese |
| 50 г/g | walnuts |
| 6 стръка/sprigs | parsley |
Instructions
- Clean the carrots, garlic and celery, cut them roughly and put them in a soup-maker (термоблендер).
- Add the coriander, the coconut milk and about 300 ml water, and season with salt and white pepper to taste.
- Cook the soup for 25 minutes.
- Cut the bread into pieces.
- Fry them in the heated olive oil until crisp.
- Grind the cream cheese, walnuts, parsley leaves and salt to taste in a blender/mini chopper.
- Garnish the soup with the cream cheese and the croutons, decorate with parsley leaves and serve.