Carrot and coconut soup with a light curry note

Ingredients for 4 servings:

• 1 kg carrot(s)
• 4 m.-sized potatoes
• 4 m.-sized tomatoes
• 1 m.-sized onion(s)
• 4 cloves garlic
• 1 bunch of spring onions (without green parts)
• 1 m.-sized chili pepper(s)
• 1 bunch of parsley
• some ginger, fresh
• 1 liter vegetable broth
• 200 ml coconut milk
• 1 tbsp honey
• 1 tsp tomato paste
• Salt
• pepper
• curry
• Balsamic vinegar, white
• olive oil

Instructions

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

KaCoCo à la Mölsnie

Peel the carrots, potatoes, onions, and spring onions and cut into 1 cm cubes (reserve the onions and spring onions separately). Wash the tomatoes, dice them, and set aside. Peel the garlic, finely chop it with the chili, and mix with the honey. Finely chop the parsley. Take a large pot. Sauté the onions and spring onions in olive oil. Add the carrots, potatoes, and ginger, season with chili, garlic, and honey, and fry briefly. Deglaze the vegetables with stock and simmer with the lid on for 20 minutes (stirring occasionally). Remove the pot from the heat, roughly mash the cooked vegetables, and mix with the coconut milk. Set aside 1/3 of the mashed vegetables (depending on taste). Add the tomatoes and tomato paste to the rest of the soup and puree. Dilute the soup with water, cream, or coconut milk to the desired consistency and mix in the mashed vegetables. Add the parsley. Season the soup with salt, pepper, curry, and white balsamic vinegar. Add the parsley after puréeing to give the soup a more beautiful color. KaCoCo can be garnished and refined with fried bacon and Parmesan cheese. Thread the bacon onto shish kebab skewers in a wavy pattern and fry until crispy.