Carrot, ginger and coconut cream

Carrot, ginger and coconut milk cream. It is very good. An exotic mix of flavors without fanfare. I fully recommend it. It is very nutritious, vegetarian, vegan, suitable for celiacs and lactose intolerant people and my children (2 years old) loved it.

But it is also low calorie (103 Kcal) and very easy of doing. Yesterday I made this delicious cream to eat, along with some mushroom veggie burgers or with a kiwi apple smoothie for dessert. We had a wonderful meal for 330 calories. So it's nice to be diet.

Carrot, ginger and coconut cream

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Carrot, ginger and coconut milk cream. It is very good, it is very nutritious, low in calories, completely vegetarian, vegan, suitable for celiacs and lactose intolerant people, it is liked by children and it is very easy to make. What more could you ask for?

• Ana Valdes

• Recipe type: creams
• Calories: 103
• Rations: 4

• Preparation time: 5M
• Cooking time: 15M
• Total time: 20M

Ingredients

• 200 g of leeks
• 400 g carrots
• a piece of ginger root (about one cm long).
• 2 cloves of garlic
• 400 ml coconut milk
• 250 ml of water + a vegetable broth tablet (or 250 ml of vegetable broth)
• 1 teaspoon of salt
• 50 ml of oil (half a beaker)

Preparation

1. Put the oil, the leek, the carrot, the garlic and the ginger root (peeled) in the glass. Crush 5 seconds, speed 5.

2. Lower the remains of the walls of the glass with the spatula and sauté for 7 minutes, Varoma temperature, speed 1.

3. Add the water and stock cube (or stock), coconut milk, and salt. Cook for 8 minutes, Varoma temperature, speed 1. With beaker.

4. Let it cool down a bit and blend for 1 minute at progressive speed 5/10.

Equivalences with TM21

Further information: Vegetable burgers with mushrooms and cashews, Kiwi apple smoothie