Summary

Ingredients

• 400 g carrot (s)
• 2 small shallots
• 2 cloves garlic
• 50 g iner root, fresh
• 1 teaspoon curry paste (Thai), preferably Panang curry paste
• 1 orange (s), juice it
• 1 tablespoon honey
• 1 teaspoon curry powder
• 1 teaspoon ginger powder
• 500 ml vegetable stock
• 1 tablespoon rapeseed oil, or other oil, for frying
• 250 ml coconut milk
• Parsley, for garnish

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Instructions

1. Peel and roughly dice the carrots, shallots, garlic and ginger. Briefly sweat the shallots together with the garlic in oil and then add the carrots and fresh ginger and fry lightly. Add the honey, the Thai curry, as well as the curry and ginger powder, stir in and fry briefly, then deglaze with orange juice and pour on the broth. Bring everything to the boil and then simmer slowly for at least 15 minutes until the carrots are tender. Then puree finely with a hand blender and stir in the coconut milk.
2. Fresh parsley can be used as a garnish.
3. Baguette goes well with it.
4. A vegetarian, fresh and exotic soup as a starter or in between.