Cold carrot, coconut, and lime soup made in a cooking robot, ideal as a starter for a summer meal or in small glasses for an appetizer with crackers.
Peel the carrots, cut them into thin slices, place the carrots in the food processor with 500 ml of water and the stock cube, then start the creamy soup program.
5 minutes before the end of the cycle, add coconut milk, oil, salt, pepper, and lemon juice (after removing the zest) to the bowl and restart the cycle. Once finished, let cool.
To finish, chill for at least 4 hours, serve in small glasses sprinkled with lemon zest and chopped coriander.
0 servings
4
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