Oriental carrot and minced meat soup

Ingredients for 4 servings:

• 500 g minced beef
• 500 g carrot(s)
• 2 onions
• 1 piece(s) ginger
• 700 ml broth, clear or vegetable broth
• 200 ml coconut milk (the low-fat version also works)
• 100 ml orange juice
• salt and pepper
• Paprika powder, hot
• Ras el Hanout
• chili powder
• mace
• Oil or clarified butter for frying

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

vegetarian or vegan, either meat-free or with meat substitute

Fry the minced meat in oil or clarified butter until crisp and crumbly, then season with salt, pepper, paprika, and ras el hanout. Set aside. Chop the carrots, ginger, and onions and cook in the broth until soft. Puree everything, add the coconut milk, and orange juice. Season the soup with salt, ras el hanout, chili powder, and a pinch of mace. You should be careful with the chili dosage—it depends on the type of chili, of course. I like habanero chili in this soup. Add the minced meat to the soup and heat everything together. It tastes great with warmed Turkish flatbread.