Asian-inspired cream of carrot soup

  • Preparation time minutes
  • Cooking time minutes
  • Servings

Ingredients

System
1

onion, diced and cooked

15 ml

of fresh ginger, finely chopped

The zest of a lime

1 l

of diced cooked carrots

5 ml

of Berthelet Five Forks Malabar Black Pepper

One 83 g sachet

of Berthelet Signature Neutral Cream Soup Base

750 ml

of boiling water

250 ml

of cold milk

100 ml

of coconut milk

15 ml

of chopped fresh coriander

Directions

Step 1

Add the entire sachet (83 g) of the Vegetarian Cream-Flavoured Soup Base to the cold milk (250 ml) and mix well. Add the mixture to the boiling water (750 ml). While stirring continuously, bring to the boil. Simmer for 3 minutes.

Step 2

Add the cooked vegetables to the mixture and blend with a stick blender. Add the coconut milk, lime zest and ginger, and mix.

Step 3

Serve in bowls and garnish with coriander or parsley. Top with a little freshly-ground Malabar black pepper.