Clean the root vegetables. Cut the carrots into fine julienne and the celery root into small cubes. Peel the potatoes and dice them too. Rinse the spring onions, dab with crepe and cut into thin rings. Quarter, core and also cut the apple into small cubes and place in lemon water.

Heat the clarified butter in a suitable saucepan and sweat about 3/4 of the amount of the carrots, potatoes, apple and celery root and all of the spring onion in it. Now add the curry powder and about 3 pinches of the zirtone grass paste, stir well and sweat briefly.

Deglaze everything with the water and coconut milk (it can both be lukewarm) and simmer gently until the vegetables are soft.

In the meantime, cook the remaining vegetables (without the apple pieces) separately in a little vegetable stock until they are soft, they should still have a bit of bite. Then drain and place in a preheated bowl and mix with the apple pieces, keep warm.

Now puree the soup finely and season to taste with salt and Espelette pepper.

Put some of the diced vegetables in a soup bowl and pour the hot soup over them. Garnish with pepper a.d.M and a little purple curry ........ enjoy your meal.