Ingredients
- 70 g d'échalotes
- 20 g d'huile d'arachide
- ½ c. à café de gingembre en poudre
- 600 g de carottes
- 500 g d'eau
- 1 c. à café de gros sel
- 1 - 2 pincées de poivre moulu
- 1 pincée de thym déshydraté
- 2 brins de persil frais
- 200 g de lait de coco
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