Summary

Ingredients

• 800 g carrot (s)
• 250 ml coconut milk
• 2 small onions
• 250 ml vegetable stock
• 1 small Glass white wine
• some ginger
• 1 clove garlic
• some butter
• salt and pepper

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Instructions

1. Peel a small piece of ginger and slice it very finely. Chop the onions and garlic into small cubes. Peel the carrots and cut into small slices.
2. Melt a piece of butter in a medium-sized saucepan, sweat the onions with the garlic until translucent. Add the thin carrot slices and sauté briefly with the ginger. Then deglaze with a good sip of white wine, reduce the heat and simmer.
3. Add the vegetable stock and let it cook. After approx. 15 minutes, remove from heat and chop up with a hand blender. Then add the coconut milk and bring to the boil again. Season with salt and pepper.
4. If you want, you can take a little more coconut milk and whip about 100 ml into a foam and decorate the soup with it.
5. Fish and mussels go very well with it. You can e.g., Sear the scallops on both sides, season with salt, pepper and lemon juice and pierce a long wooden skewer. Put the soup in a deep plate and place the scallop skewer on the edge. Looks nice and tastes good with it.