Ingredients for 2:
- 250 grams of Carrots
- ¼ unit of purple onion
- 1 unit of leek
- 1 unit of small potato
- 100 milliliters of coconut milk
- 1 teaspoon of cardamom seeds
- 1 pinch of parsley
- 1 pinch of salt
- Pepper
- Olive oil
- Cilantro
Preparation:
1. We wash the vegetables well and peel them. Then, we take a pot with oil, we put it on the fire and, once hot, we fry them.
2. Crush the cardamom seeds and add them to the vegetables. Season to taste and cover the preparation with water, let it cook for 15 minutes.
3. After the time, we added the coconut milk, mixed and crushed with a mixer. Then, we pass the carrot cream through a chinois to make it as thin and smooth as possible.
4. Let the carrot and coconut cream cool and serve it with a thread of coconut milk and sprinkled coriander.