Carrot soup with turmeric and chili

INGREDIENTS
3-4 people.

600 g carrots, peeled and cut into small pieces
2 onions, finely chopped
2-3 cloves garlic, finely chopped
1 teaspoon ground turmeric
1 can of coconut milk (400 ml.)
½ l vegetable broth (or water)
2 tablespoons Ginger Chili or more to taste
Salt and pepper
A little olive oil for frying
Lime juice, fresh coriander
chili flakes

HOW TO DO IT

Sauté the carrots, onions and garlic in a little olive oil and season with salt and pepper. Add the Ginger Chili and turmeric and let it simmer for a few minutes. Pour in the broth and coconut milk and cook the vegetables until tender. Blend the soup and season with salt and a little lime.

Serve the soup with fresh coriander and a sprinkle of chili flakes.