Carrot And Coconut Soup With Roasted Almond Flakes

Ingredients:

1/2 can coconut milk (cca 100 ml)

1 big carrot, peeled and chopped

1 tbsp spicy sweet and sour curry sauce

1 teaspoon butter

1/4 cube chicken bouillon

pinch of chili powder

handful almond flakes

salt&pepper

*

And the exotic taste continues. When she saw the soup on Anna's blog, she immediately wanted to try it out.  She made her own intake of the recipe and this is how she came up with an super fast, easy and certainly interesting soup version. Melt the butter in a saucepan, throw in the chopped carrot, roast for a little while, pour about three cups of water over and bring to boil. Add the chicken bouillon and cook until carrots are soft, afterwards pour in coconut milk, the sweet and sour curry sauce, season with salt and pepper and a bit more chili powder if you like it hot. Roast the almond flakes either on separate pan or in the oven. Put soup aside and mix with blender or immersion mixer until soft. Serve soup with the toasted almonds.

Bon Appetit!