Carrot soup with coconut, ginger and curry

Ingredients for 4 servings:

• 400 g carrot(s), peeled, sliced
• 20 g fresh ginger, finely diced
• 50 g butter
• 1 tbsp sugar
• ¾ liter vegetable stock
• 150 ml coconut milk, unsweetened
• curry powder
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Sauté the carrots and ginger in butter. Sprinkle with sugar and caramelize lightly. Deglaze with the stock and simmer over medium heat. Season with salt and pepper. Remove 1/3 of the carrot slices and divide between four soup bowls. Purée the remaining soup in a blender, straining if desired. Heat the coconut milk and blend until frothy. Ladle the soup into the soup bowls, spoon the coconut milk foam over the soup, and sprinkle with curry powder. 215 kcal per serving.