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Ingredients:

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• 500 gr. Carrots

• 1 leek

• 1 small onion.

• 200 ml of coconut milk.

• A piece of grated ginger (30/50 gr.)

• Virgin olive oil

• Salt and pepper.

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Elaboration:

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In a saucepan put a little oil and sauté both the onion with the leeks, cut into "brunoise", for a few minutes. Add the diced carrots and the grated ginger. Cover with water and cook for about twenty minutes, or until the carrots are soft. Season with salt and pepper.

Add the coconut milk leaving a little bit to garnish at the end. Remove from the heat and blend until fine. Let cool in the fridge until serving time, decorating the cream with a little coconut milk, a few drops of olive oil and a little chive. Enjoy!