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* the carrot moli is very delicious with toast.
* when serving, garnish soup with some pieces of decorative cilantro/coriander leaves.
* add a slice of butter to soup, to give it a smooth taste.
- Grind the ginger and garlic into a thick paste.
- Grind the chilis and cilantro together, separate from the previous mixture.
- Boil the tomatoes and peel off the skin. then smash them into pulp.
- Grind the coconut into milk-like texture.
- Cut the onions into small pieces. peel the carrots'' skins and cut into thin, long pieces.
- Boil the carrots in water for some time until half-boiled.
- Pour the oil into a pan and fry the onion till golden brown.
- Now add the ginger, garlic, chili and cilantro mixture to onions.
- After continually stirring for about 10 minutes, add the tomato paste and coconut milk.
- After the soup is well boiled, add desirable amounts of salt and the pre-boiled carrots. cook for about another 10 minutes.
- Serve hot!
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This recipe was contributed by mklaks on 24 Dec 2006
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