Two kinds of carrot, coconut and tangerine soup

Ingredients for 6 servings:

• 6 large heirloom carrots, purple
• 3 large carrots, orange
• 1 m.-large parsnip(s)
• 1 garlic clove(s)
• some olive oil
• 2 cans of coconut milk
• 1 piece(s) ginger, walnut-sized
• 2 sprigs of rosemary, fresh
• 1 bay leaf
• 2 tbsp, leveled vegetable stock powder
• 800 ml water
• 4 clementines
• some salt if needed

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

fruity and delicious

Peel and finely chop the carrots, parsnips, ginger, and garlic. Sauté everything together in a pan with a little olive oil, then deglaze with the coconut milk. Add the herbs and vegetable stock powder and simmer the vegetables for about 10 minutes until soft. Remove the herbs from the pan and puree the vegetables in the pan. Top up with water and bring back to a boil briefly, then set the pan aside. Peel the clementines, chop them up, remove the seeds, and puree them as well. Add the clementines to the soup and mix well. Season with salt, if desired.