Summary

Ingredients

• 500 g carrot (s)
• 2 medium potato (s)
• 1 clove garlic
• 2 tablespoon olive oil
• 300 ml coconut milk, reduced fat
• 500 ml water
• 1 orange (s), the juice it
• 1 piece (s) ginger, the size a thumb
• 1 pinch (s) cumin
• 1 pinch (s) coriander
• salt

Print Recipe Pin Recipe

Instructions

1. Peel the carrots and potatoes and cut them into pieces. Fry briefly in olive oil with the garlic clove. Deglaze with the water. Add the ginger and let it simmer gently. Remove the ginger again when the desired taste intensity is reached and then puree the soup.
2. Add the juice of one orange and the coconut milk. Season to taste with the spices. If necessary, add more water until the desired consistency is achieved (the consistency varies depending on the starch content of the potatoes).
3. The soup tastes best when it can steep for a few more hours.