Carrot Curry Soup with Garlic and Cinnamon Croutons

Cut the stale bread (it can be different types of bread) into cubes with an edge length of approx. 0.5 cm. Press the garlic clove on with the back of the knife. Melt enough butter in a pan at medium temperature, add the pressed garlic clove and cinnamon and then add the bread cubes and roast them well while turning and then degrease on kitchen paper.

Peel the carrots and cut them into cubes. Heat the clarified butter in a saucepan and fry the onion and garlic until translucent and add the powdered sugar. Let everything caramelize a little. Then add about 2 teaspoons of curry and let roast briefly. I decided on a medium-hot curry - you can also choose a spicier one, that's up to your own taste - it should just be a really good curry mixture.

Then add the carrot cubes and sauté for about 5 minutes while turning and then deglaze with enough vegetable stock that the carrots are well covered and simmer at medium temperature until the carrots are nice and soft. Then add the coconut milk and puree everything with the magic wand. Bring to the boil once and season with salt and pepper and possibly a little curry - if the soup is too thick, you can make it thinner and finer with a little vegetable stock.

Serve the soup in deep plates, add the garlic and cinnamon croutons and sprinkle with a little Espelette pepper and the chopped coriander.