The carrots from the garden this year are simply delicious and really don’t need any enhancement but I was sent this recipe and although I have added a couple of things to the original recipe the credit  goes to Angelika Scneider at Deutsche Post,  AG – Zentrale, many thanks to you. It is a truly lovely flavour which is rich and warming. It has the most fabulous saffron like colour and would grace any table. To make you need the following: 750g Carrots chopped (Leave one small carrot whole) 1 large or 2 small Onions chopped 1 large clove Garlic chopped 750ml Vegetable Stock 50g butter Fresh Ginger cut into fine strips (I used a good 5cm) 1 400ml can Coconut Milk Salt and Pepper Freshly chopped chilli Freshly chopped Parsley and chives Add the butter and saute the onions, garlic, chopped … Read entire article »