Carrot & Coconut Milk Curry Potage

• 100 grams Carrot
• 60 grams Onion
• 15 grams Butter
• 150 ml Water
• 1/2 Boullion cube
• 170 ml Coconut milk
• 1 knob Grated ginger
• 1 tsp plus Curry powder
• 1 Salt and pepper
• 1 dash Curry powder (garnish)
• 1 dash Italian parsley (garnish)

1. Peel the skin and cut the carrot into thin, round slices.
2. Also cut the onion into round slices.
3. Heat a small pot over medium heat and melt the butter.
4. Add the onion and cook until tender.
5. Add the carrot and once everything is coated with the butter, add the water and bouillon cube.
6. Remove any scum that rises to the surface.
7. Simmer for about 5 minutes until the vegetables soften, and then remove from the heat.
8. Pour into a blender and puree.
9. Return to the pot and heat it up again.
10. Add the ingredients and season with salt and pepper as needed.
11. Serve in a bowl and garnish with curry powder and Italian parsley, etc.
12. Then it's done.

carrot, onion, butter, water, boullion, coconut milk, ginger, curry, salt, curry, italian parsley

Taken from cookpad.com/us/recipes/158631-carrot-coconut-milk-curry-potage (may not work)