Bring basmati rice (75 g) to the boil in water (275 ml) with salt (½ teaspoon), stir well and cook with the lid closed on the lowest temperature setting for about 20 minutes. Let cool, mix with corn starch (1 tbsp) and form rice balls (approx. 16 pieces!) With moistened hands. Peel the carrots with the peeler, halve lengthways and cut diagonally into pieces. Peel, wash, halve and cut the potatoes into pieces. Clean the celery and cut into pieces. Peel and dice the onion. Peel and finely dice the garlic clove and ginger. Clean / core the chilli pepper, wash and finely dice. Heat the butter (2 tbsp) in a saucepan, fry the vegetables (onion cubes + garlic clove cubes + ginger cubes + chilli pepper cubes and carrot pieces + potato pieces + celery pieces) while stirring constantly and deglaze / pour on the vegetable stock (1 liter). Add the coconut milk (250 ml) and mix with mild curry powder (1 teaspoon), ground turmeric (1 teaspoon), sweet soy sauce (1 tbsp), coarse sea salt from the mill (4 big pinches) and colored pepper from the mill (4 big pinches ) Spice up. Let everything simmer / boil with the lid on for about 25 minutes. Finally, refine / season with cooking cream (100 ml), milk (100 ml), orange juice (50 ml), sugar (1 big pinch) and cinnamon (1 big pinch). Place the rice balls on the plates, add the soup and serve with a dollop of crème fraîche.