Name: Carrot, Bell Pepper and Coconut Milk Soup
Ingredients: 1 lb carrots, peeled and ends removed; 1 yellow bell pepper; 1 thick slice day-old country bread, cut in bite-size pieces (about 1 cup); 1/2 red onion; 2 garlic cloves; 2 tbsp coconut oil; 2 tbsp apple cider vinegar; Juice of 1 lime; 1 tsp turmeric; 1 tbsp grated ginger; 3/4 cup coconut milk; 1 to 3 cups of water; Salt and pepper to taste

Description

Creamy and refreshing, this soup is reminiscent of Thai cuisine.

Ingredients

Scale

1 lb carrots, peeled and ends removed
1 yellow bell pepper
1 thick slice day-old country bread, cut in bite-size pieces (about 1 cup)
1/2 red onion
2 garlic cloves
2 tbsp coconut oil
2 tbsp apple cider vinegar
Juice of 1 lime
1 tsp turmeric
1 tbsp grated ginger
3/4 cup coconut milk
1 to 3 cups of water
Salt and pepper to taste

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Instructions

Clean the bell pepper, discard the seeds and the white parts, and cut it in chunks. Slice the carrots and set them aside.
In a small bowl, soak the bread with the apple cider vinegar to soften it.
Heat the coconut oil in a large pan, slice the onion and the garlic cloves, and sauté them for a few minutes until golden. Add carrots and cook for 5 minutes, then add the bell pepper, season with salt and pepper and cook for another 12-15 minutes until all vegetables are tender. Add some water if necessary to avoid burning. Remove from heat and let it cool off.