Coconut-carrot stew with saffron and ginger

They say pictures says more than 1000 words, but here I need to say the taste experience says more than the photo itself..

400g carrots, 2 pieces of garlic, 1 dl creamed coconut, 2 tbsp sliced ginger, 0,5 g saffron, salt.

Cut carrots and ginger in to pieces, gently fry carrots and garlic. Add creamed coconut and hot water(so the carrots are covered) and simmer for 10 minutes or until they are soft.
Add ginger, saffron and some salt. Taste.
Mix with a hand blender in to a creamy soup.


Lina Bou
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