Carrot soup with coconut milk

Method​

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1. Cut all the ingredients we need into large pieces.

2. Saute the carrots, onion, garlic and leek in a large pot with olive oil without giving them color.

3. Pour in the grapefruit or orange juice, stir and add hot water or broth until it covers the ingredients, at least 1 litre.

4. Bring the soup to a boil over medium to high heat until the carrots are cooked through.

5. Add the coconut milk at the end before removing the pan from the heat (keep two tablespoons for serving).

6. Take all the vegetables from the pot with a slotted spoon and transfer them to the blender (in two or three portions depending on the size of our blender).

7. Start the blending and add the liquids that we left in the pot slowly, so we achieve the texture we want.

8. Taste and correct the salt (in case we have excess liquid, we keep it for use in another food as a stock).

9. Serve the soup with olive oil, coconut milk and fresh thyme.