Exotic carrot soup

Ingredients for 2 servings:

• 120 g carrot(s), grated
• 4 m.-large tomato(s), fully ripe
• 2 small chili peppers, green
• 25 g ginger, fresh or frozen
• 2 kaffir lime leaves, fresh or frozen
• 400 g coconut water (Asian shop, drinks)
• 12 g vegetable stock powder (strong bouillon)
• 1 tbsp rice wine vinegar, mild (e.g. from Narcissus)
• 2 pinches of black pepper, freshly ground
• 1 pinch(s) nutmeg, freshly grated
• 2 tsp oregano, fresh, dried or frozen
• 1 tbsp sesame oil, light
• 4 tbsp celery leaves, fresh or frozen
• 5 tbsp coconut milk, creamy (24% fat)
• 2 slices of white toast
• 6 slice(s) Emmental cheese, nutty
• n. B. flowers and leaves

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

An exotic specialty based on carrots and coconut water. Recipe from Lombok, Indonesia.

Wash the carrot, trim both ends, and peel. Using a coarse grater, grate the appropriate amount from the bottom. Wash the tomatoes, remove the stems, halve lengthwise, and remove the green core. Halve the halves lengthwise and crosswise. Wash the small green chilies, cut crosswise into thin rings, leaving the seeds and discarding the stems. Cut the fresh, washed, and peeled ginger crosswise into thin slices. Weigh the frozen goods and thaw them. Wash the kaffir lime leaves and use them whole. Place all ingredients in a sufficiently large saucepan and simmer with the lid for 15 minutes. Remove from the heat and let cool slightly. Meanwhile, toast the bread until light brown and top with the Emmental cheese. Preheat the oven to 220°C (top heat). Remove the kaffir lime leaves. Pour the soup into a blender and blend on high for 1 minute until smooth. Return the puree to the saucepan. Add the sesame oil, 2 tablespoons of the celery, and 3 tablespoons of the coconut milk, stir, and bring to a boil briefly. Season the soup with salt and pepper. Ladle the soup into serving bowls and garnish with the remaining celery leaves and coconut milk. Place the slices of bread on top. Bake in the hot oven until the cheese develops light brown spots. Remove from the oven immediately, garnish, and serve hot.