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Cold Carrot Soup

Submitted by: Revital Benvenisti

Customer Cooking Contest 2011

Makes 4 to 6 servings


1 ½ TBSP curry powder

2 oz butter

5 to 7 carrots

1 sweet potato

½ a can (200 ml) of coconut cream

4 cups water



Coriander leaves (optional)


Juice from ½ a lemon


  1. Peel and cut the carrots and sweet potatoes. Melt the butter in a large pot. Add the carrots, sweet potato and curry powder. Stir for 5 minutes. Add the water and cook until tender.
  2. Mix using a hand blender and let the soup cool.
  3. Add the coconut cream, lemon juice, sugar, salt, peper and some more curry powder if you like.
  4. Optional: add a handful of coriander leaves.
  5. Mix again with the hand blender and taste.
  6. Serve cold with a coriander garnish.
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