Summary

Ingredients

• 1 onion (s)
• 25 g iner
• 1 tablespoon oil
• 1 pinch (s) sugar
• 1 pinch (s) curry
• possibly cumin
• possibly coriander powder
• possibly cinnamon powder
• 500 ml vegetable stock
• 3 carrot (s)
• 300 g cauliflower (frozen)
• 1 dash orange juice
• 1 dash cream or some yogurt
• salt and pepper
• chili
• some parsley, smooth

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Instructions

1. Chop the onion and ginger into small pieces. Heat the oil with a pinch of sugar in a saucepan until it caramelizes slightly. Then add onion, ginger, curry, cumin, cinnamon and coriander and sweat.
2. Deglaze with the vegetable stock. Add the carrots and cauliflower and simmer over medium heat. When the vegetables are soft enough, puree them finely with the hand blender.
3. Season with orange juice, cream (if you like it lighter: yoghurt is also possible), salt and pepper. If you like it spicy, you can add some chilli. Finally sprinkle in a few leaves of parsley and serve.