Ingredients

• 1 kg carrots
• 2 shallots
• 1 small clove garlic
• 1/2 chili pepper or less, to taste
• 3 cm piece ginger
• 1 tablespoon olive oil or butter
• 1 liter vegetable broth
• 1 can (400 ml) coconut milk
• fresh coriander

Preparation

1. Preheat the oven to 180 degrees Celsius. Peel the carrots, trim the ends, rinse, cut large carrots lengthwise, leave smaller and medium ones whole.
2. Arrange the carrots on a baking sheet (can be glass if available). Add unpeeled shallots, unpeeled garlic and chili pepper. Place in the oven and bake for about 1 hour.
3. In a large pot, melt the butter or heat the oil, add the roasted diced and peeled chili, peeled garlic and peeled shallots. Sauté everything for about 3 minutes, stirring occasionally, in the meantime add the peeled and grated ginger (without fibers).
4. Then add the diced roasted carrot, and after a minute pour in the broth (preferably hot). After boiling, simmer for about 3 minutes. Blend with a blender into a smooth puree, check seasoning with salt.
5. Pour in the coconut milk and bring to a boil. The soup is ready to serve, unless it's too thick, in which case you can thin it with boiled water or broth. Before serving, you can sprinkle with fresh coriander.