Summary

Ingredients

• 400 g carrot (s), peeled, sliced
• 20 g iner, fresher, finely diced
• 50 g butter
• 1 tablespoon sugar
• 0.75 liter ¾ vegetable stock
• 150 ml coconut milk, unsweetened
• Curry powder
• salt and pepper

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Instructions

1. Fry the carrots and ginger in the butter. Sprinkle with sugar and caramelize lightly. Deglaze with the stock and simmer over medium heat. Season to taste with salt and pepper.
2. Take out 1/3 of the carrot slices and divide them into four soup cups.
3. Puree the rest of the soup with the mixer and strain through a sieve if necessary. Heat the coconut milk and use the hand blender to whisk until frothy.
4. Pour the soup into the soup cups, spread the coconut milk foam on top and dust with curry powder.
5. 215 Kcal per serving.