Carrot Velouté with Coconut Milk



  1. Add water to a saucepan, then add shallot and bay leaf, bring to boil.
  2. Add carrots and some coriander leaves, cook over low heat for 30 minutes.
  3. Remove the bay leaf and add Kara Light UHT Coconut Milk.
  4. Add salt and pepper, garnish with finely chopped coriander leaves.
  5. Ready to be served.

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