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 the onion, garlic and ginger. Peel the carrots and cut into small pieces.
2. Melt the butter in a large saucepan and sauté the vegetables briefly in it. Deglaze with the hot vegetable stock and simmer everything for 20 minutes on a low heat. Then let the soup cool down briefly and puree it finely. Add coconut milk and milk and add the spices. Season the whole thing with salt and pepper and bring to the boil again briefly.
3. Meanwhile, whip the cream. Pour soup into prepared soup plates and serve with a whipped cream top. That makes 8-10 plates and I usually serve the soup as a starter before an Asian main course.