800g fresh (raw) carrots
400g (1 can) coconut milk (no sugar added)
1 tablespoon curry powder
1 soup cube (1/2l vegetable stock)
1 fresh lemon
Wash and chop carrots.
Add 1/5l water with 1 soup cube and curry powder to stockpot.
Add chopped carrots to stokpot (with 1/5l hot vegetable stock). Simmer 20 minutes or until carrots just tender.
Puree carrots with stock (with hand blender or in mixer).
Stir in coconut milk.
Serve with white bread (pita bread) and few drops of lemon juice.