Summary

Ingredients

• 3 shallot (s)
• 1 cm ginger
• some oil
• 800 g carrot (s)
• 700 ml vegetable stock
• 200 ml coconut milk
• salt and pepper
• Chili powder
• curry
• turmeric

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Instructions

1. Peel and finely chop the shallots and ginger. Cut the carrots into small pieces.
2. Sauté shallots and ginger in a little oil in a saucepan, then add the carrots and sauté briefly. Add the vegetable stock and bring to the boil. Simmer over medium heat for 20 minutes.
3. Then add the coconut milk and finely puree the soup. Season with pepper, chilli, salt, curry and turmeric and serve.