Summary

Ingredients

• 5 large carrot (s)
• 3 medium onion (s)
• 2 medium orange (s)
• 200 ml coconut milk, unsweetened
• 1 liter vegetable stock
• 2 cloves garlic)
• 1 tablespoon ginger, chopped fresh
• 1 dash lime juice
• 1 pinch chili powder
• 1 handful coriander leaves, freshly chopped
• Salt and pepper, black from the mill
• sesame oil

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Instructions

1. Cut 4 peeled carrots and the onions into cubes and fry them with the ginger in a little sesame oil in a medium-sized saucepan. When everything has taken a little color, deglaze with the broth, add pepper, lime juice, chilli, the squeezed orange juice, the squeezed garlic and some of the coriander. Cook the carrots over a medium heat for about ¼ hour.
2. In the meantime, quarter 1 peeled carrot and cut into slices. Fry in 1 tablespoon sesame oil in a pan over medium heat, the carrots shouldn`t get too much color.
3. When the carrots are cooked in the broth, puree the soup with a blender and reduce the heat. Pour in the coconut milk and season the soup with salt, pepper, chilli and lime juice. The soup should not be mushy, but should run off the spoon well, dilute with broth if necessary.
4. To serve, distribute the roasted carrots on the plates, add 2-3 ladles of soup and decorate with chopped coriander.
5. Tip: a dry Riesling goes well with it.