Rutabaga, carrot, coconut and curry soup

Ingredients (for 6 servings)

• 2 large rutabagas (just under 1kg)
• 6 carrots
• 20 cl of coconut milk
• 1 vegetable stock cube
• 1 tablespoon of curry

Preparation

Cut the vegetables into cubes after peeling them.

Place them in a pressure cooker with the stock cube, cover them with water.

Cook for 20 minutes after the valve whistles.

Mix and add the coconut milk.

Serve hot.