Exotic carrot and orange soup

Ingredients for 6 servings:

• 3 shallots
• 2 garlic cloves
• 40 g fresh ginger
• 1 kg carrot(s)
• 1 pepper, red
• Orange peel, some abrasion of an untreated
• 1 liter chicken broth
• 200 ml coconut milk
• 100 ml orange juice
• 200 ml whipped cream
• 4 tbsp oil
• 1 tsp curry
• Salt and pepper, freshly ground
• sugar, some
• lemon juice
• Cayenne pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

Peel the shallots and garlic and dice finely. Peel the ginger and dice finely. Peel the carrots and roughly dice. Halve the bell peppers, deseed them, remove the white membranes, and finely chop (if desired, do not cook them completely – risk of spiciness!). Heat the oil in a large pot. Sauté the shallots, garlic, and ginger while stirring. Add the carrots and pepper pieces and sauté briefly. Sprinkle with the spices, orange zest, and a little sugar. Pour in the stock, bring to a boil, and simmer with the lid on for about 25 minutes. Add the coconut milk, cream, and orange juice and bring to a boil. Purée the soup. Season to taste with salt, pepper, sugar, lemon juice, and cayenne pepper. If desired, sprinkle with toasted desiccated coconut or scatter orange segments over the soup or garnish with coriander leaves.