I think I found THE carrot/potato ration for a perfect velouté creamy texture without barely any cream.

Time: 30 minutes ( using a pressure cooker, a bit longer otherwise)

INGREDIENTS
5 medium sized carrots, peeled
2 medium sized potatoes, peeled
1 whole 5cm piece of peeled ginger
100ml coconut milk
coriander
salt to taste

RECIPE

1. Put carrots, potatoes and ginger in a pot. For faster cooking, cut them into pieces.
2. Cover with water and bring to boil until carrots and potatoes are extra soft.
3. Put the vegetables in a blender or in a bowl in which you can blend. Keep the cooking water.
4. Add one big scoop of the cooking water to the vegetables and start blending.
5. Add water, a scoop at a time until you get the desired consistency. 5 scoops were used to get this velouté.
6. Add 3/4 coconut milk, blend.
7. Put in serving dish and add the rest of the coconut milk for décoration and coriander leaves.

Serve immediately.

Can be served with crackers and cream cheese ( more fun for kids)