Ingredients for 4 people:
- 500 g. carrots, peeled
- 40 g. butter
- Sunflower oil
- 500 g. water
- Salt
- white pepper
- 250 g. coconut milk
- Lime peel
Preparation:
- Peel the carrots. Cut them into quarters and mash them in the blender on speed 6, 15 seconds.
- Cook them, together with the butter and a drizzle of oil on speed 4, 120 degrees, 5 minutes.
- Drizzle with the water. Season with salt and pepper and select “soup”, 25 minutes.
- Add the coconut milk and select “sauce” for an additional 3 minutes on speed 1, 90 degrees.
- Allow to cool and finish blending into a fine mixture if necessary.
- Serve cold or warm with a little grated lime zest on top.
Tips…
- If you don’t have coconut milk, you can substitute it with cream or a pinch of cheese spread.
