Carrot and ginger soup with coconut milk

Ingredients for 4 servings:

• 500 g carrot(s), finely chopped
• 4 small potatoes, floury
• 5 cm ginger, fresh
• 1 small onion(s), roughly chopped
• 1 ½ liters vegetable broth
• 125 ml orange juice
• coconut milk
• 3 tsp curry powder
• 1 tsp cayenne pepper
• salt and pepper
• Rapeseed oil or sunflower oil
• Coriander or parsley

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Peel the carrots and potatoes and cut into small pieces. Peel and slice the ginger. In a saucepan, first sauté the onions in a little oil, then add the carrots, ginger, and potatoes and sauté briefly. Pour in the vegetable stock and simmer for about 25 minutes, until the potatoes are tender. Remove the soup from the heat and puree. Add ½ can of coconut milk, the orange juice, curry powder, and cayenne pepper and blend again. Season with salt and pepper and heat briefly again. To serve, ladle the soup into cups or bowls, froth a little coconut milk with the milk frother, and place a dollop of it in the center of each bowl. Sprinkle with finely chopped coriander or parsley. Indian naan bread goes best with this soup.