Summary

Ingredients

• 700 g carrot (s)
• 300 g Swiss chard
• 50 g iner
• 1 onion (s)
• 1 clove garlic
• 1 chilli pepper (s)
• 300 ml coconut milk
• 1 orange (s)
• 50 ml white wine
• 500 ml vegetable stock
• a little lemon juice
• 1 tablespoon butter

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Instructions

1. Wash, peel and slice the carrots. Wash the chard, slice the leaf stalks and cut the green leaves into strips. Squeeze the orange. Peel and dice the onion and ginger. Dice the chilli pepper.
2. Heat the butter in a saucepan, add the onion, garlic and chilli and sauté. Add the carrots and Swiss chard and cook for 10 minutes. Add the ginger. Top up with vegetable stock and bring to the boil. Pour in the wine and cook the soup for 15 minutes, then puree. Pour in the orange juice and coconut milk, bring to the boil briefly and puree again. Season to taste with salt, pepper and a squeeze of lemon juice.