A quick delicious soup for any time – also perfect as an appetizer and easy to prepare ahead of time

Preparation time: 20 minutes

What you need:

2lb (1kg) carrots, peeled and cut into small pieces (alternatively you can use pumpkin)

14oz (130ml) coconut milk

1 tablespoon oil

1/2 cup (120ml) water

1/2 teaspoon chili powder (more if you like it spicy)

1/2 teaspoon cinnamon powder

1/2 teaspoon cumin

1/4 teaspoon ground cloves

Salt & pepper to taste

2-3 tablespoons of cream or yogurt

How to do it:

Heat one tablespoon oil in a (high) pot over medium-high heat. Add carrots/pumpkin, season with salt and pepper, and cook, stirring often, until carrots are softened, about 15–20 minutes.

Add water and put half of the mix into a blender, purée until smooth and set aside in another dish

Put the remaining carrots and water into the blender and purée until smooth; put both portions of puree back into the pot

Stir in coconut milk and all spices. Bring to a boil, reduce heat, and simmer, stirring occasionally, about 5 minutes. If the soup is too thick, add a bit more water until you like the consistency. Add more spices until you like it.

Add a bit of cream or yogurt on top and stir.

Serve with baguette or another piece of bread.

Enjoy!