Carrot-ginger-coconut Soup

Summary

Ingredients

• 1 small onion (s), diced
• 500 g carrot (s), sliced
• 1 shot white wine
• 100 ml orange juice
• 400 ml vegetable stock
• 500 ml coconut milk
• 1 teaspoon ginger, freshly grated
• 1 teaspoon honey
• 1 tablespoon curry powder
• 0.5 teaspoon ½ curry paste
• Olive oil for frying
• possibly salt
• Shrimps, frozen or pre-cooked

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Instructions

1. Fry the diced onion in hot olive oil, then add the thinly sliced carrots and roast briefly. Add curry powder and honey. Stir briefly and deglaze with a good dash of white wine. Simmer until the liquid has almost boiled off. Then add the orange juice, ginger and vegetable stock. Simmer for about 20-30 minutes, until the carrots are tender. Then add the coconut milk and curry paste. Stir and bring to the boil briefly. Puree everything well with the hand blender and - if necessary - season with salt.
2. Tip: If you want it spicier, you can increase the amount of curry paste. But be careful - it will be very hot!
3. To serve, either let the frozen shrimp rise in the hot soup and serve, or put the pre-cooked shrimp (not frozen) in the plates and fill the soup on top.