Carrot soup with coconut foam

Ingredients for 4 servings:

• 500 g carrot(s)
• 1 small piece(s) of ginger
• 2 shallots
• 1 garlic clove(s)
• 1 tbsp oil
• 1 tsp cane sugar
• 1 tbsp curry powder
• 1 liter vegetable broth
• 1 lime(s), organic
• some salt
• 100 ml coconut milk
• 50 ml cream

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes

pleasantly spicy

Peel the carrots, ginger, shallots, and garlic, and slice thinly. Heat the oil in a saucepan. Sauté the shallots and garlic, add the carrots and ginger, and sauté. Sprinkle with sugar and let it caramelize slightly, then stir in the curry powder. Add the stock, cover, and simmer over medium heat for about 25 minutes. Wash the lime with hot water and dry it. Grate the zest, halve the lime, and squeeze the juice from each half. Purée the soup with a hand blender. Season with lime juice and salt. Heat the coconut milk and cream in a saucepan and blend until frothy. Ladle the soup into soup bowls or cups. Spread the coconut foam on top and sprinkle with grated lime zest.