Carrot and ginger soup

Ingredients for 6 servings:

• 2 kg carrot(s)
• 6 small potatoes
• 1 small pointed pepper
• 1 m.-sized onion(s)
• 2 shallots
• 4 cloves garlic
• ¾ bulb(s) ginger
• 40 g pine nuts
• 1 ½ liters vegetable broth
• 1 can coconut milk
• 2 saffron threads
• olive oil
• Pumpkin seed oil
• Peppercorns, colorful
• Cayenne pepper
• Salt
• chili flakes
• 1 dashes lemon juice

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 30 minutes

Something different and exotic

Peel and wash the potatoes, pointed peppers, and ginger. Peel the shallots and onions, dice them, and set aside. Chop the carrots and potatoes, then place them in a bowl. Chop the pointed peppers and set aside. Peel the garlic. Chop 2 cloves of garlic and add them to the pointed peppers. Chop the other 2 cloves of garlic and add them to the carrots and potatoes. Quarter the ginger. Chop 2/4 and add them to the carrots and potatoes, chop 1/4 and add them to the pointed peppers, and set the remaining 1/4 aside for later. Heat a pan with olive oil. First, fry the onions and shallots. When they start to crisp, add the peppercorns, pointed peppers, ginger, and garlic. Continue frying until crisp. Add a little salt and the saffron threads, stirring constantly. Gradually add half of the contents of the bowl containing the carrots, potatoes, and ginger and stir in. Stir continuously, then briefly add the pine nuts. Cook for a few minutes, stirring occasionally. Set the pan aside and place a large pot, the bottom of which is coated with pumpkin seed oil, on the stovetop. Pour the contents of the pan into the pot and stir. Deglaze with ½ liter of vegetable stock. Now add the remaining contents of the bowl containing the carrots, potatoes, garlic, and ginger. Shortly after, add the remaining vegetable stock. Cover the pot and let everything simmer for about 30-40 minutes. Stir occasionally to check that the carrots are tender. When the carrots are almost tender, puree the entire mixture. Season to taste and add salt, cayenne pepper (or regular pepper if you don’t like it too hot), and chili flakes, if desired. If you don’t taste enough ginger, you can chop up the remaining quarter and add it. Stir in ½ a can of coconut milk. Season again and decide whether you want to add more coconut milk or not, depending on your taste. If the consistency is still too thick (everyone likes it differently), thin it out with water and a little vegetable stock. Then season again and add or refine it with spices, ginger or coconut milk. The soup is ready. It’s best to bring it back to the boil, add a squeeze of lemon juice and then serve. Tips: I serve the soup in different ways, depending on the season, e.g. with homemade flatbread, a dollop of crème fraîche, toasted pine nuts or pumpkin seeds, with chicken skewers or sometimes with a bit of mint or parsley. I’m generally a bit more frugal with everything at the beginning because I prefer to be able to refine, add more ingredients and season to taste later. After all, tastes vary greatly. Searing the ingredients thoroughly and quickly gives the dish even more roasted flavor than cooking everything in one pot. Plus, I don’t have any good pans for searing.