Carrot, Coconut and Ginger Soup

Summary

Ingredients

• 800 g carrot (s)
• 200 g potato (s), mainly waxy
• 4 tablespoon butter
• 2 onions)
• ml 1,200 vegetable stock
• 300 ml coconut milk
• some ginger root
• parsley
• salt and pepper
• Curry powder, or Garam Masala
• Creme fraiche Cheese
• Balsamic Cream
• Parmesan

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Instructions

1. Peel the carrots, potatoes and onions. Cut the vegetables into approx. 1-2 cm cubes.
2. Let the butter get hot in the pan, add the vegetables and sauté for a few minutes. Top up with broth and cook for 15-20 minutes. When everything is done, puree into a smooth soup.
3. Add coconut milk and bring the soup to the boil again.
4. Meanwhile, grate ginger into the soup, more or less depending on your taste. I use about 1 cm of a ginger tuber with a diameter of about 2 cm. Season to taste with salt, pepper and curry or garam masala.
5. Now garnish the soup on the plate:
6. Add 1 teaspoon of crème fraîche to the soup. Add a little balsamic cream to the soup. The best way to do this is to dip a toothpick into the balsamic vinegar and use it to draw in the soup - do not use more than 1 drop of balsamic vinegar in total. The balsamic vinegar is a matter of taste, you should approach it slowly, some don`t even like it in their soup. Slice some parmesan and sprinkle over the soup. If desired, sprinkle parsley on top. For the eye, sprinkle a little curry powder on top. Garnish the edge of the plate with balsamic cream.