Summary

Ingredients

• 4 medium pear (s)
• 500 ml vegetable stock
• 40 g iner
• 1 half lemon (s), organic
• 1 medium shallot (s)
• 1 tablespoon coriander, chopped
• 100 ml coconut milk
• 1 tablespoon curry powder, (Thai curry powder)
• 1 teaspoon turmeric
• salt
• Fat, for frying

Also:

• coconut milk, or cream
• Coriander greens, for garnish

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Instructions

1. Peel the pears and cut them into large pieces (approx. 2 cm). Peel the ginger and shallot and cut into small pieces. Briefly sweat the shallot cubes in a little fat in a saucepan. Add the diced pear and ginger. Let it simmer over a medium heat for 15 minutes. Add the stock and coriander, squeeze the lemon over the pan with your fist and add the rest of the lemon. Let simmer for another 5 minutes.
2. Remove the lemon again. Puree the soup with a hand blender and pass through a fine-mesh sieve. Stir in the coconut milk, curry powder and turmeric. Bring the cream to the boil again and season with salt.
3. Serve the soup with a dash of coconut milk or cream in a deep plate and decorate with a leaf of coriander.