Orange and Carrot Soup with Ginger, Curry and Vanilla

Summary

Ingredients

• 1 kg carrot (s), peeled and roughly chopped
• 5 potato (s), peeled and roughly chopped
• 1 onion (s)
• 2 cloves garlic)
• 1 piece (s) ginger root
• 1 chilli pepper (s)
• 1 teaspoon curry paste, yellow
• 1 vanilla pod (s)
• 1 small can coconut milk
• soy sauce
• 1 orange (s)
• salt and pepper
• sugar
• Sour cream, or creme fraiche
• Parsley, smooth or fresh coriander

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Instructions

1. Dice onions and sauté in oil until translucent. Coarsely chop the garlic, ginger (amount to taste) and chilli pepper and add to the onions. Add curry paste and sweat with it. Deglaze with soy sauce and fill up with coconut milk.
2. Peel off the peel of the orange with a peeler, squeeze out the juice and add both to the saucepan. Scrape out the vanilla pod. Add the pulp and bowl to the soup. Then add the potatoes and carrots to the soup, fill up with water until everything is covered and cook for about 25 minutes (longer if necessary).
3. Remove the vanilla pod and the orange peel, puree the soup in a blender or with the magic wand and sift through. If necessary, add water and bring to the desired consistency. You can also add some cream and whip the soup loosely with the magic wand. Season to taste with salt, pepper and sugar.
4. It is served in a large soup plate with a good dollop of sour cream in the middle. Sprinkle the parsley loosely over the top.
5. You have to experiment a little with heat, ginger, orange and vanilla. But when you hit the mix, the soup is awesome. We also have grain baguette (root bread?) And small satay-like skewers made from chicken breast (marinated in soy sauce and sambal oelek) and scampi, which are seared loosely and juicy in butter.