Summary

Ingredients

• 2 ½ kg potato (s)
• 1 kg carrot (s)
• 2 liters vegetable broth (or meat broth, is then no longer vegetarian)
• 2 cans coconut milk
• 4 cloves garlic
• 0.5 liter ½ orange juice
• some oil (chilli)
• 1 cup sour cream
• some ginger, freshly grated
• 0.5 ½ bunch parsley, fresh
• a bit salt
• Lemon pepper

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Instructions

1. Peel and chop the potatoes and carrots. Fry briefly in the chilli oil, then add the stock and cook until the potatoes and carrots are cooked through. Remove from heat and puree (coarse or fine - to taste). Add the coconut milk and put back on the stove. Now add the orange juice and sour cream, season to taste and bring to the boil again briefly.
2. Serve sprinkled with plenty of fresh parsley.
3. Seeing the quantities (such as the ginger, garlic and spices) as variable - is just a matter of taste.
4. Tip: If you do want meat, diced and seared poultry or lamb also goes well with the soup.