Summary

Ingredients

• 500 g carrot (s)
• 4 potato (s)
• 1 onion (s)
• 50 g iner
• 100 ml wine, white, dry
• 800 ml vegetable stock
• 250 ml coconut milk
• 1 tablespoon maple syrup, alternatively honey
• 2 sticks cinnamon
• 3 carnation (s)
• 4 tablespoon fish sauce
• Oil to sweat
• cardamom
• Coriander, fresh

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Instructions

1. Peel the carrots, potatoes, onion and ginger, cut into small pieces and sauté in a little oil. Add the cinnamon stick and the cloves and deglaze with white wine. When all the liquid is reduced, top up with the vegetable stock and coconut milk and simmer the soup over medium heat (until the vegetables are tender).
2. Remove the cinnamon stick and cloves, puree the soup and season with the spices.
3. Sprinkle with coriander and serve.
4. If you like, you can color the soup in a nice yellow with a little turmeric.