Chef
Maximilian Zedelmeier
Chef
Silvano Costantini
Ingredients
- 1kg carrots
- 400ml coconut milk
- ½ clove garlic
- 6g fresh ginger
- 1 lemongrass bulb
- 1 small piece of cinnamon
- ½ fresh green chili pepper
- 800ml water
- Salt
- Coriander seeds, fried cashews and ajwain seeds
- Oil (preferably grapeseed)
- Julienne of onion and fresh chili pepper
Preparation
In a large pot, brown the finely chopped garlic and ginger, add in the carrots that have been roughly cut (including skin)– add salt and pepper to taste. Then add the coconut milk and water.
Add in the remaining ingredients, including lemongrass, cinnamon and chili pepper.
Leave to simmer until you’ve reached the desired consistency (roughly 30 minutes) and blend with a hand-held mixer. Garnish and serve.