Summary

Ingredients

• 500 g carrot (s), finely chopped
• 4 small potatoes, simmering floury
• 5 cm ginger, fresher
• 1 small onion (s), roughly chopped
• 1 ½ liter vegetable stock
• 125 ml orange juice
• Coconut milk
• 3 teaspoons curry powder
• 1 teaspoon cayenne pepper
• salt and pepper
• Rapeseed oil or sunflower oil
• Coriander greens or parsley

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Instructions

1. Peel the carrots and potatoes and cut into small pieces. Peel the ginger and cut into slices. In a saucepan in a little oil, first sweat the onions, then add the carrots, ginger and potatoes and sweat briefly. Pour in the vegetable stock and simmer for about 25 minutes until the potatoes are soft.
2. Remove the soup from the stove and puree. Add ½ can of coconut milk, the orange juice, curry and cayenne pepper and mix again. Season to taste with salt and pepper and heat again briefly.
3. To serve, fill the soup into cups or plates, froth some coconut milk with the milk frother and place a dollop of it in the middle of the soup - sprinkle with finely chopped coriander greens or parsley.
4. Indian naan bread goes best with it.