John Myers
Ingredients for 4 servings:
- 800 g carrot(s)
- 200 g potatoes
- 1 piece(s) ginger as desired
- 1 onion(s)
- 20 g butter
- curry
- 150 ml orange juice
- 1 liter vegetable broth
- 200 ml coconut milk
- a little chili powder or harissa
- salt and pepper
- Sugar
- possibly herbs, fresh
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour
Wash, peel, and roughly chop the carrots and potatoes. Peel and finely dice the ginger. Peel and dice the onion, and fry it in butter. Add the vegetables and ginger and sauté briefly. Sprinkle with curry and deglaze with orange juice. Add the vegetable stock. Simmer gently for about 20 minutes, until everything is cooked. Puree the soup until smooth, adding more stock if desired. Season to taste with salt, pepper, sugar, and harissa or chili, if desired. Add the coconut milk and bring the soup back to a boil. Add fresh herbs before serving, if desired.
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