• 1 Liter of Water
  • Carrots – 400g
  • 1 Potato
  • Coconut Milk – 1/2 of a Can
  • Garlic – 2 Cloves
  • Salt
  • Pepper (Blossoms Pepper)
  • Cumin
  • Tumeric
  • Some Oil or Butter

First cut the garlic into small pieces and stir-fry it in a pan. Then peel the carrots and cut them into small pieces as well. Put the water and some salt into a stockpot and cook the carrots until they are soft. Then add the other spices and let it cool down a bit before you add the coconut milk. At least blend everything –  and your creamy, tasty carrot coconut soup is ready!

Bon Appétit!

This soup is gluten and histamine free! 🙂


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