Ingredients: (serves 4 people)
1 lb carrots, thinly sliced
2 cups vegetable broth
1 organic orange
200 ml coconut cream, kara is kosher
chopped cilantro or chives
Salt & pepper to taste
Sauté the onion in a little olive oil. Add the carrots and stir regularly for 5 minutes. Add the broth, cover the pan and cook gently for 25 minutes or until the carrots are tender.
Add the juice and zest (optional) of the orange. Stir in the coconut cream.
Use a hand-held immersion blender to puree the soup into a smooth consistancy. Add salt and pepper to taste. Pour into serving bowls, drizzle with a little coconut cream and add chopped cilantro or chives.