Carrot & Coconut Soup with Garlic & Thyme Toast

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Ingredients (serves 2)

4 medium carrots, peeled and chopped
1 medium potato, peeled and chopped
1L water
1 vegetable bouillon cube
1/3 cup of coconut milk
1/4 cup of water

2 slices of rye bread (I used bread from Poilâne, an authentic Parisian bakery at the heart of St Germain)
4 tablespoons of olive oil
2 garlic cloves, minced
Thyme leaves
Salt & pepper to taste

Method

1-Pre-heat your oven to 180°C

2-In a large casserole, bring 1 L of water to boil. Add the carrots, potato and a generous pinch of salt. Reduce heat, cover and simmer for 12-15 minutes or until the vegetables are tender.

2-Meanwhile, line a baking tray with parchment paper. Place the rye bread slices on it.

3-Spray each slice with olive oil, then top with garlic, thyme, salt and pepper. Place in the oven and toast for 8-10 minutes. Remove from oven and set aside.

4-When the vegetables are cooked, drain, keeping approximately 1/4 cup of water. Stick vegetables in a blender along with 1/4 of the remaining water, coconut milk, and the bouillon cube. Mix until smooth.

Serve in bowls and top with the rye bread toasts and some more thyme leaves. Bon appétit!

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