Carrot & Coconut Soup with Garlic & Thyme Toast


FullSizeRender (1).jpg

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


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!

For more foodie inspiration, you can follow me on Instagram !


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s