Carrot and ginger soup with fresh chervil

Ingredients for 4 servings:

• 200 g carrot(s) (carrots, yellow beets)
• 1 onion(s)
• 1 tomato(s)
• 2 tsp powdered sugar
• 0.8 liters of chicken broth
• 1 tsp ginger, finely chopped
• 2 cloves garlic
• ½ tsp curry
• 1 apple, rosy-cheeked
• 100 ml cream
• 40 g butter
• 1 can coconut milk

Instructions

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

Peel the carrots and onion, chop them finely with the tomato. In a saucepan, caramelize 1 teaspoon of powdered sugar over low heat until light, then add the vegetables and sauté. Pour in the stock and let the vegetables simmer for 20 minutes. Season with ginger, garlic, and curry. Cut the apple into wedges, peel one wedge, and add to the soup. Add the cream and 30g butter to the soup and puree everything with a hand blender. Add the coconut milk and season with salt and pepper. Caramelize the remaining powdered sugar until amber. Add the apple wedges, add the remaining butter, and caramelize the wedges on both sides. Serve on top of the soup. Garnish with chervil leaves and serve immediately. As a variation, you can also stir in 1/2 glass of dry white wine, 1/2 tablespoon of balsamic vinegar, and 100ml of cream, but then omit the coconut milk.