Carrot and chard soup

Ingredients for 4 servings:

• 700 g carrot(s)
• 300 g chard
• 50 g ginger
• 1 onion(s)
• 1 garlic clove(s)
• 1 chili pepper(s)
• 300 ml coconut milk
• 1 orange(s)
• 50 ml white wine
• 500 ml vegetable stock
• a little lemon juice
• 1 tbsp butter

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes

Wash, peel, and slice the carrots. Wash the chard, slice the stems, and cut the green leaves into strips. Juice the orange. Peel and finely dice the onion and ginger. Finely dice the chili pepper. Heat the butter in a saucepan, add the onion, garlic, and chili, and sauté. Add the carrots and chard and sauté for 10 minutes. Add the ginger. Top up with vegetable stock and bring to a boil. Pour in the wine and simmer the soup for 15 minutes, then puree. Add the orange juice and coconut milk, bring to a boil briefly, and puree again. Season to taste with salt, pepper, and a dash of lemon juice.