Summary

Ingredients

• 60 g iner, fresher
• 400 g carrot (s)
• 50 g butter
• 1 tablespoon sugar
• 600 ml vegetable stock
• 150 ml coconut milk
• salt and pepper

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Instructions

1. Peel the ginger and dice it very finely so that no fibers can be felt later after pureeing. Peel the carrots and cut into thin slices.
2. Sweat the carrots and ginger in butter, then sprinkle the sugar over them and let them caramelize slightly. Deglaze with the stock and coconut milk and bring to the boil. Let the soup simmer over medium heat for about 20 minutes, then puree finely with a hand blender. Season to taste with salt and pepper.
3. The slight spiciness of the ginger offers a special taste experience. Toast or baguette can be served with the soup.