Exotic party soup

Ingredients for 10 servings:

• 2 ½ kg potatoes
• 1 kg carrot(s)
• 2 liters of vegetable broth (or meat broth, then it is no longer vegetarian)
• 2 cans of coconut milk
• 4 cloves garlic
• ½ liter orange juice
• some oil (chili)
• 1 cup sour cream
• some ginger, freshly grated
• ½ bunch parsley, fresh
• some salt
• Pepper (lemon)

Instructions

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

Peel and chop the potatoes and carrots. Briefly fry them in chili oil, then add the stock and cook until the potatoes and carrots are tender. Remove from the heat and puree (coarsely or finely, to your liking). Add the coconut milk and return to the heat. Now add the orange juice and sour cream, season to taste, and bring back to a boil. Serve sprinkled with plenty of fresh parsley. The quantities (such as the ginger, garlic, and spices) can be varied—it’s a matter of taste. Tip: If you prefer meat, finely diced and seared poultry or lamb also works well in the soup.