Carrot, ginger and coconut soup

Ingredients for 4 servings:

• 1 small onion(s), diced
• 500 g carrot(s), sliced
• 1 shot of white wine
• 100 ml orange juice
• 400 ml vegetable stock
• 500 ml coconut milk
• 1 tsp ginger, freshly grated
• 1 tsp honey
• 1 tbsp curry powder
• ½ tsp curry paste
• Olive oil for frying
• possibly salt
• e.g. shrimps, frozen or pre-cooked

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Sauté the diced onion in hot olive oil, then add the thinly sliced ​​carrots and fry briefly. Add the curry powder and honey. Stir briefly and deglaze with a good splash of white wine. Simmer until the liquid has almost evaporated. Then add the orange juice, ginger, and vegetable stock. Simmer for about 20-30 minutes, until the carrots are soft. Then add the coconut milk and curry paste. Stir and bring to a boil briefly. Purée everything thoroughly with a hand blender and season with salt, if necessary. Tip: If you want it spicier, you can increase the amount of curry paste. But be careful—it will be very spicy! To serve, either let the frozen shrimp cook in the hot soup and serve, or place the pre-cooked shrimp (not frozen) in bowls and ladle the soup over them.