Carrots, coconut and ginger soup


1 onion cut in slices

2 tablespoon of butter

1 1/2 teaspoon of ginger

1 garlic clove

2 cups of carrots peel and cut

1 green apple peel in cubes

1 cup of coconut milk




Saute onions in butter. When they are translucent, add the ginger and garlic, cook for about two minutes and then add carrots, chopped apple and salt.
Cover with water and cook for about 40 minutes.
 When the carrots are tender, drain reserving the cooking water.
Grind in a blender with coconut milk and cooking water you want to add.
Serve with green onion into pieces.