Fruity coconut curry cream soup

Ingredients for 4 servings:

• 200 g butter
• 3 small onions
• 2 cloves garlic
• 15 g ginger
• 1 tsp chili pepper(s), frozen, in pieces
• 1 tbsp cane sugar
• 1 tsp curry paste, yellow
• 1 tbsp garam masala
• 1 tsp, heaped turmeric
• 1 tsp, smothered cinnamon
• 1 star anise
• 2 carnations
• 750 ml vegetable stock
• 150 ml port wine, red
• 300 ml apple juice
• 2 oranges
• 2 bananas, ripe
• 1 large apple, red
• 400 ml coconut milk, creamy
• 100 ml milk
• 5 g vanilla paste or 1 vanilla pod
• e.g. cayenne pepper
• n. B. Salt
• some sesame oil
• e.g. coriander, fresh
• n. B. Desiccated coconut
• n. B. Pepper, black, coarse

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

vegetarian

Peel and dice the onions, slice the ginger and garlic. Quarter the unpeeled and washed apple, remove the core, and cut into thin slices. Peel the oranges cleanly, removing the white pith, then cut them into segments and roughly dice them. Peel and slice the bananas. Cut the butter into pieces and heat it in a saucepan. Add the onions, ginger, garlic, chili pieces, and apple slices, sprinkle with the brown sugar, and let everything caramelize for 3-4 minutes, until the butter is nutty and golden yellow. Stir in the curry paste. Add the garam masala, turmeric, and cinnamon, and fry briefly to release the aroma. Deglaze with the port wine and pour in the vegetable stock and apple juice. Place the star anise and cloves in a spiced egg or a bag and suspend them in the liquid. Simmer over medium heat for about seven minutes. Then add the diced orange segments and banana slices, bring to a boil, and simmer for another five minutes. Then pour in the coconut milk along with the milk. Add the vanilla paste (or vanilla bean seeds) and bring everything back to a boil. Remove the spiced egg or sachet. Now purée the soup thoroughly and finely with an immersion blender and season with cayenne pepper and salt, if desired. Serve the soup with a drizzle of sesame oil, some fresh coriander, desiccated coconut, and freshly ground black pepper.