Summary

Ingredients

• 2 orange (s)
• 1 kg carrot (s)
• 45 g butter
• 240 g onion (s)
• 2 teaspoons sugar
• 1 stick lemongrass
• 1 teaspoon curry powder
• 600 ml vegetable stock
• 200 ml orange juice
• 200 ml coconut milk
• a bit salt
• some cayenne pepper
• some coriander green

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Instructions

1. Cut the orange fillet (completely remove the white skin) into large cubes. Peel the carrots and cut into slices in the CC`s food processor with the 5 mm slice. Then roughly chop the onion in the food processor! Remove the outermost leaves from the lemongrass stick and chop finely.
2. Melt the butter in the CC at 140 ° C (flexible stirrer, stirring interval: 3) and sweat the onion in it a little (stirring interval: 2). Add the sugar and lightly caramelize, add lemongrass and curry powder and sauté briefly (reduce temp. To 100).
3. Add the orange pulp and carrots and deglaze with the stock, orange juice and coconut milk.
4. Put on the splash guard and simmer gently for about 20 minutes. The carrots should still be firm to the bite!
5. Remove about 4 tablespoons of carrots and set aside, cook the soup for another 15 minutes.
6. Then puree the soup in portions in the CC blender. If necessary, add salt and cayenne pepper to taste, add the carrot pieces again and arrange on plates. Garnish with freshly chopped coriander greens if you like!