Summary

Ingredients

• 3 shallot (s)
• 2 cloves garlic)
• 40 g iner, fresher
• 1 kg carrot (s)
• 1 red pepper
• Orange peel, some abrasion an untreated one
• 1 liter chicken broth
• 200 ml coconut milk
• 100 ml orange juice
• 200 ml whipped cream
• 4 tablespoon oil
• 1 teaspoon curry
• Salt and pepper, freshly ground
• Sugar, something
• Lemon juice
• Cayenne pepper

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Instructions

1. Peel the shallots and garlic, dice finely. Peel the ginger, also finely dice. Peel and roughly dice the carrots.
2. Halve the peppers, remove the core, remove the white partitions and cut finely (if you like, you may not cook all the way through - risk of spiciness!)
3. Heat the oil in a large saucepan. Sauté shallot, garlic and ginger cubes in it while stirring. Add diced carrots and pieces of pepper, sauté briefly. Sprinkle the spices, orange peel and some sugar over it.
4. Pour in the stock, bring to the boil and cook with the lid on for about 25 minutes.
5. Add coconut milk, cream and orange juice and bring to a boil.
6. Puree the soup. Season to taste with salt, pepper, sugar, lemon juice and cayenne pepper.
7. Sprinkle with roasted desiccated coconut if you like, or spread the orange fillets on top of the soup or serve with coriander leaves.