This carrot soup is quite a complex dish, so be patient and love it. Start cooking 5 hours before serving, as the soup tastes better when it is cold.
6 large carrots
1 medium potato
1 small stalk of leek
600 ml of coconut milk or cream with a fat content of 10%
2 cups of vegetable broth
a handful of raw salted almonds
2 tablespoon butter
1 tablespoon coconut oil
1.2 tsp. ground nutmeg
freshly ground black pepper
- Cut the leek in half lengthwise, wash, dry and chop.
- In a pan with a thick bottom, heat the coconut oil and butter, put the leeks, fry on a low heat, stirring, until soft (10 minutes) without changing the color.
- Wash the carrots and potatoes with a brush and wrap one by one in a double layer of foil.
- Place on a rack placed in the upper third of an oven heated to 200 C.
- Bake until soft for 40-50 minutes.
- In a small saucepan, boil 1/2 cup of water with 1 tbsp. l. salt and a pinch of nutmeg, cook until the salt is completely dissolved.
- Add 1 tbsp. l. butter and stir.
- Place the almonds in a baking dish, cover with the mixture from the casserole and place in the lower third of the oven. When the water evaporates, keep in the oven for another 5 minutes, take out and cool.
- Pour the cream into a saucepan with a thick bottom, add the nutmeg and bring to a boil over very low heat.
- Remove from heat. Rinse the prepared carrots and potatoes with cold water and remove the skin.
- Coarsely chop, put in a blender, add leeks and pour warm broth.
- Beat with a blender until smooth and pour into a saucepan with cream.
- Stir, season with pepper and bring to a boil, but do not boil!
- Cool and put in the refrigerator for 4 hours.
- Serve with cilantro leaves and salted almonds