Carrot coconut soup with garlic bread

Ingredients

• 2-3 tablespoons shredded coconut
• ½ glass soy milk (100 ml)
• 50 g raisins
• 500 g carrots
• 1 potato
• ½ liter vegetable broth
• 1 bunch parsley
• 1 slice bread
• 2 garlic cloves
• 50 g shelled pumpkin seeds
• Water
• Salt

Missing an ingredient?

• What to use instead of soy milk
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Instructions

1. Put the shredded coconut in a blender jar with the soy milk and let it soak for about two hours. Then blend it until smooth, or to the texture you like best.
2. Soak the raisins too, in a little water, so they plump up. When you're ready to cook, drain them and set aside.
3. Peel and chop the carrots and potato, and chop the parsley.
4. Bring the broth to a boil in a pot and add the potato, carrots and parsley. Cook for 15-20 minutes and blend until smooth and light. Adjust the salt.
5. Separately, toast the slice of bread and rub both sides with the peeled garlic so it takes on the flavor. Cut it into even cubes.
6. Toast the pumpkin seeds for a couple of minutes in a dry skillet over medium heat, stirring constantly, just until they start to color.
7. Serve the carrot soup in bowls and garnish with a good spoonful of the coconut puree, some drained raisins, the garlic bread cubes and the pumpkin seeds.

Nutrition facts

Approximate, per serving (about 321 g). Calculated with data from USDA FoodData Central.