Summary

Ingredients

• 500 g carrot (s)
• 40 g iner root, fresh
• 1 clove garlic
• 50 g butter
• 10 g suar
• 600 ml vegetable broth, strong
• 400 ml coconut milk
• salt
• Pepper from the grinder
• Chilli powder
• 1 pinch (s) cinnamon powder
• pepper berries, pink, pink
• some parsley

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Instructions

1. Peel the carrots and slice them finely with the cucumber slicer. Peel and finely dice the ginger, peel and finely chop the clove of garlic.
2. Melt the butter in a saucepan and sauté the carrots with ginger and garlic over low heat. After about 5 minutes add the sugar and continue to cook briefly, stirring constantly. Now pour in the vegetable stock and coconut milk and simmer the soup over medium heat for about 20 minutes. The soup boils very high, so it is advisable to use a large saucepan.
3. Now finely puree the soup. I take the blender, that`s the best way to do it. I recommend taking some carrots out of the pot beforehand and seeing how the consistency is. If the soup is too thin, add more carrots. Now season with salt, pepper, chili powder and cinnamon.
4. Before serving, foam up the soup with a hand blender, fill into plates and garnish with parsley leaves and crushed pink pepper berries.