My favorite carrot and coconut soup with sweet potatoes and leeks

Ingredients for 4 servings:

• 2 stalk(s) leeks
• 20 g ginger
• 250 g sweet potatoes
• 600 g carrot(s)
• 400 ml coconut milk
• ¾ liter vegetable broth
• 2 tsp sweet paprika powder
• 1 bunch of chives
• some butter
• 2 oranges
• 2 tsp honey
• salt and pepper
• Chili or
• curry powder

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Peel and chop the leek and ginger. Peel and dice the carrots and sweet potatoes. Fry the leek and ginger in a little butter and sauté for 1 minute. Add the carrots and sweet potatoes, braise briefly, and add enough stock to just cover the vegetables. Cover and simmer for about 15 minutes. Then puree everything until finely chopped. Season everything with paprika and add the remaining stock. Bring to a boil. Squeeze the oranges, add the fresh juice and coconut milk, and mix well. Season with honey and salt and pepper to taste. Finely chop the chives and scatter them decoratively on top of the soup. If you like it spicy, you can add some curry (green) and chili (finely chopped) to the end of this delicious soup.