Asian-inspired cream of carrot soup Preparation time minutes Cooking time minutes Servings Share 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 MALABAR BLACK PEPPER WHOLE 200 GR 7,49$ See product NEUTRAL CREAM SOUP BASE 83 GR 3,29$ See product 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.