Zucchini and carrot soup with coconut and ginger

Ingredients for 4 servings:

• 1 liter vegetable broth
• 2 large zucchini
• 5 large carrots
• 200 ml orange juice
• 400 ml coconut milk
• 1 piece(s) ginger, about finger-thick, about 2 cm long
• e.g. chili flakes or fresh chili
• n. B. Salt

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

quick to make, vegetarian and warming

First, heat the orange juice and vegetable stock in a saucepan. Roughly chop the zucchini and carrots (you can peel the vegetables first if you prefer) and add them to the pan. Peel the ginger and chop it very finely (alternatively, you can grate or press it). Add it to the pan with the vegetables along with the chili. Cook until the carrots are soft enough. This will take about 15 minutes. Now puree everything and stir in the coconut milk. Bring everything back to a boil, and the soup is ready.