A NOMVEX RECIPE
Carrot & coconut soup
Plant-based2 servings≈ 30 min
Clear quantities, a few steps and an idea for making this meal fit your pantry.
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01 / PREPARE
On the counter
For 2 servings. Edible-portion weights. Legumes are cooked and drained unless stated otherwise.
- Carrots450 g
- Onion100 g
- Coconut milk200 ml
- Water450 ml
- Olive oil10 ml
- Ground cumin2 g
Check packaging and possible traces; a substitution may change the allergens.
02 / COOK
Let’s make it
Chop carrots and onion. Soften the onion in oil for 4 minutes.
Add carrots, cumin and water. Simmer for 20 minutes or until tender.
Add coconut milk, heat gently and blend carefully. Add water to adjust the texture.
Your kitchen, your choices.
An original recipe from the NOMVEX editorial collection. Total time is an estimate and varies with equipment, cutting and quantity. Adjust seasoning and check doneness. This page does not provide a nutritional assessment.
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