Carrot, ginger and orange soup

Ingredients for 4 servings:

• 400 g carrot(s)
• 15 g ginger
• 2 tbsp butter
• 1 tbsp honey
• 200 ml vegetable stock
• 150 ml coconut milk
• 2 onions
• Garlic
• cumin
• curry powder
• Paprika powder, sweet
• 100 ml orange juice
• Desiccated coconut
• e.g. crème fraîche
• salt and pepper

Instructions

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

with coconut and crème fraîche

Chop the carrots as finely as possible and fry in the butter. After a few minutes, toss with the honey and let it caramelize slightly. Then finely chop the onions and garlic and stir into the carrots. Deglaze with the vegetable stock and orange juice and simmer gently. Finely chop the ginger and add it to the pot with the curry powder. When the carrots are nice and soft, add the coconut milk, puree everything, and season with salt, pepper, sweet paprika, and cumin. Ladle the soup into bowls, top with a dollop of crème fraîche, and garnish with desiccated coconut.