• 4 shallots
• 2 gloves of garlic
• 4 spoons of curry powder
• 50 dl Chicken broth
• 2 dl coconut milk
• 200 gram cubes of goat cheese
• Olive oil
• Salt and pepper
Peel and scrap the shallots and fry them in olive oil on a low fire with curry powder. Press the garlic over the substance. Wash the carrots and cut them in pieces.
Fry the carrots for 2 minutes, add Chicken broth and coconut milk. Cook the soup for 10 minutes and add some salt and pepper.
Puree the soup in a blender and add the cubes goat cheese.