Summary

Ingredients

• 2 carrot (s)
• 1 leek
• 1 apple
• 1 liter vegetable stock
• 175 ml coconut milk, light (25% coconut pressed juice)
• 2 slices garlic
• 2 slices ginger
• 1 teaspoon curry
• salt
• 2 stalks lemongrass
• 2 tablespoon basil, Thai (alternatively normal)
• Cayenne pepper

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Instructions

1. Peel the carrot and cut into thin slices, clean, wash and cut the leek into strips, wash and core the apple and cut into small cubes.
2. Let the vegetables with the apple in the vegetable broth soak just below the boiling point for about 10 minutes. Add coconut milk, garlic, ginger and curry to the soup and whip the whole thing up with a hand blender until frothy. Season to taste with salt and a little cayenne pepper.
3. Cut the lemongrass lengthways, let it steep in the soup for 10 minutes, then remove it, froth the soup again and pour into 2 warm soup plates.
4. Sprinkle with Thai basil when serving.
5. Serve fine strips of carrots and leeks on top of the soup as a decoration.