- Fry the onion, diced small, in a little oil until transparent.
- Peel and dice the carrots and add to the onions. Deglaze with the chicken stock, add the curry and chilli flakes and let everything cook until soft. Puree finely with the hand blender.
- Finally stir in the coconut milk and season with salt, white pepper, lemon juice and a little sugar.
- The soup is served with roasted hazelnut flakes.