Ingredients
- 700ml water
- 1 shallot, minced
- 1 bay leaf
- 500g carrots, chopped
- Coriander leaves
- 200ml Kara Light UHT Coconut Milk
- Salt and pepper
Carrot Velouté with Coconut Milk
Method
- Add water to a saucepan, then add shallot and bay leaf, bring to boil.
- Add carrots and some coriander leaves, cook over low heat for 30 minutes.
- Remove the bay leaf and add Kara Light UHT Coconut Milk.
- Add salt and pepper, garnish with finely chopped coriander leaves.
- Ready to be served.
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