Summary

Ingredients

• 2 medium onion (s), cut into small pieces
• 3 cloves garlic, finely diced
• 50 g iner, fresh, already cleaned, cut into small pieces
• 750 g carrot (s), cut into small pieces, already cleaned
• 60 g butter
• ml 1,000 vegetable stock
• 200 ml coconut milk
• 100 ml milk
• 2 ½ teaspoon, heaped curry powder, (Hot Madras Curry Powder)
• 2 teaspoons, heaped turmeric, powder
• 2 teaspoons, heaped paprika, hot pink
• 0.5 teaspoon ½ nutmeg, grated
• 125 g cream, whipped
• salt
• Pepper, freshly ground

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Instructions

1. Peel and finely dice 2 medium onions, 3 garlic cloves, and 50 g fresh ginger. Peel 750 g carrots and cut into small pieces.
2. Melt 60 g butter in a large saucepan over medium heat. Add the onion, garlic, and ginger; sauté for 3 min until soft. Add the carrots and sauté for another 3 min.
3. Pour in 1 L hot vegetable stock, bring to a gentle simmer, and cook covered over low heat for 20 min, until the carrots are completely tender.
4. Remove from the heat and let cool briefly. Purée the soup with a stick blender (or carefully in a jug blender) until velvety smooth.
5. Return to the pot and stir in 200 ml coconut milk, 100 ml milk, 2.5 tsp heaped Hot Madras curry powder, 2 tsp heaped turmeric, 2 tsp heaped hot paprika, and 0.5 tsp grated nutmeg. Bring back to a gentle boil and season with salt and freshly ground pepper to taste.
6. Just before serving, whip 125 g cream to soft peaks. Ladle the soup into bowls and top each with a generous spoonful of whipped cream. Serves 8–10 as a starter — pairs beautifully with an Asian main course.