Summary

Ingredients

• 400 g carrot (s)
• 15 g iner
• 2 tablespoon butter
• 1 tablespoon honey
• 200 ml vegetable stock
• 150 ml coconut milk
• 2 onions)
• garlic
• cumin
• Curry powder
• Paprika powder, noble sweet
• 100 ml orange juice
• Desiccated coconut
• Crème fraîche
• salt and pepper

Print Recipe Pin Recipe

Instructions

1. Cut the carrots as small as possible and fry in the butter. After a few minutes, mix with the honey and let it caramelize slightly. Then cut the onions and garlic into small pieces and mix with the carrots. Deglaze with the vegetable stock and orange juice and simmer gently.
2. Finely chop the ginger and add to the saucepan with the curry powder. When the carrots are nice and soft, add the coconut milk, puree everything and season with salt, pepper, paprika and cumin.
3. Put the soup in bowls, pour a dollop of crème fraîche on top and decorate with desiccated coconut.