| Type | Per person |
|---|---|
| Energy | 125 kcal |
| Fat | 7 gr |
| of which saturated | 2 gr |
| Carbohydrates | 12 gr |
| of which sugars | 5 gr |
| Fibres | 4 gr |
| Protein | 2 gr |
| Salt | 0.3 gr |
Carrot soup with coconut and black sesame seeds by Joke Boon
Starter
30 - 60 min
With seasonal products
125gr vegetables p.p.
Ingredients
| 2 tbsp olive oil |
| 1 finely chopped onion |
| 1 small potato peeled |
| diced into small cubes |
| 1 tsp grated gingerroot |
| ½ tsp ground coriander |
| ½ tsp ground cumin |
| 400g winter carrot peeled and thinly sliced |
| 1 litre vegetable stock with less salt (homemade or from cubes) |
| 2 tsp thick coconut milk |
| 2 tsp chopped parsley |
| freshly ground pepper |
| green of 1 spring onion |
| 2 tsp black sesame seeds for sprinkling |
Preparation
A feast for the eyes, this orange soup by Joke Boon with some green and black sesame seeds. Deliciously creamy and velvety in flavour. with heat and spice from the ginger root.
- Heat 2 tablespoons of olive oil in a soup pan and fry the onion for 5 minutes. Stir occasionally.
- Add the diced potatoes, ginger, coriander and cumin. Add the carrot slices and fry for 2 minutes while stirring.
- Add 800 ml of stock and simmer for 30 minutes.
- Puree the soup with a hand blender or in a blender or food processor. The soup should be thickly bound, add some extra stock if you find it too thick.
- Add the coconut milk and parsley. Let warm thoroughly. Season to taste with some freshly ground pepper.
- Cut green of the spring onion into thin rings.
- Ladle the soup into deep plates or bowls and sprinkle with the spring onion rings and sesame seeds.
Enjoy!
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Nutritional values
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