Summary
| Prep Time | 25 mins |
| Cook Time | 25 mins |
| Total Time | 50 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 500 g carrot (s)
- 1 small Piece (s) ginger
- 2 shallot (s)
- 1 clove garlic
- 1 tablespoon oil
- 1 teaspoon cane sugar
- 1 tablespoon curry powder
- 1 liter vegetable broth
- 1 lime (s), organic
- a bit salt
- 100 ml coconut milk
- 50 ml cream
Print Recipe
Pin Recipe Instructions
- Peel the carrots and ginger, shallots and garlic and cut everything into thin slices. Heat the oil in a pot. Sauté shallots and garlic, add carrots and ginger and sauté.
- Sprinkle with sugar and caramelize slightly, stir in the curry powder. Top up with the broth and cover and simmer over a medium heat for about 25 minutes.
- Wash the lime with hot water and rub dry. Rub the skin, cut the fruit in half and squeeze the halves. Puree the soup with the hand blender. Season to taste with lime juice and salt.
- Heat the coconut milk with the cream in a saucepan and mix until frothy with the hand blender.
- Pour the soup into soup plates or cups. Spread the coconut foam on top and sprinkle with the grated lime zest.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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