carrot soup with an asian touch

In my fridge were some carrots which I really needed to cook. And as you know I love soup in winter time, so of course I made a carrot soup with an asian touch. So easy, fast and yummy!

One question and thought:
I’m thinking about doing my blog in German as well. What do you think? Doing a mix of English and German? I would love that. 🙂

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NOM NOMS food

Recipe for 4-5 persons:
800-900 g carrots
5 mid-size potatoes
water
vegetable stock
4 teaspoons dried bear’s garlic (also called: ramson and wild garlic)
200 ml coconut milk
2 teaspoons agave syrup
chives
some sesame seeds
salt
pepper

1. preparation
Wash carrots and potatoes. Peel and cut them into pieces. Put everything in a sauce pan and add water, so that everything is hardly covered. Add so much vegetable stock that it has a nice taste, but is not too salty. Also add some pepper, the agave syrup and the bear’s garlic. Let everything simmer for about 25 minutes.

2. soup
After simmering purée everything well with an immersion blender. Add the coconut milk as the asian touch and season the soup with salt and pepper. And don’t forget to taste. 😉

3. perfect finish
Put the soup in a soup bowl and finish it with chives and sesame seeds.

Bon appétit!