
Carrot-fennel soup with grated coconut and almonds
Ingredients
Portion
200 ml Berief organic soy cooking cream
2 onion
250 g carrots
100 g fennel
2 tbsp coconut oil
2 tbsp cane sugar
1 tsp ginger
100 ml white wine
250 ml carrot juice
400 ml vegetable stock
0.5 lemon
4 tbsp shredded coconut
4 tbsp Almonds
Salt, pepper