400ml coconut milk
½ clove garlic
6g fresh ginger
1 lemongrass bulb
1 small piece of cinnamon
½ fresh green chili pepper
Coriander seeds, fried cashews and ajwain seeds
Oil (preferably grapeseed)
Julienne of onion and fresh chili pepper
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.