Carrot Ginger Coconut (Print Version)

# Ingredients:

→ Soup Essentials

01 - 800g of carrots, fresh and peeled

02 - 1 raw onion, peeled

03 - 1 clove of garlic, minced

04 - 20g piece of ginger, fresh and grated

→ Core Ingredients

05 - 600ml of vegetable stock

06 - 2 tablespoons of oil (vegetable type)

07 - 1 teaspoon of ground curry powder

08 - 1/2 teaspoon chili powder

09 - A pinch of fine salt

10 - Some freshly cracked pepper

11 - 1 teaspoon of dark brown sugar

→ Extras

12 - Some orange juice, 3 tablespoons

13 - 200ml of creamy coconut milk

14 - Chervil leaves for a final garnish

# Instructions:

01 - Dice the onion and carrots, then chop the garlic and ginger finely.

02 - Get your pot hot with the oil, toss in the onion, ginger, and garlic, and cook until soft. Stir in the carrots and give the mix a sprinkle of sugar to bring out some sweetness.

03 - Once the curry powder and chili are blended in, pour in the vegetable stock. Simmer for around 20 minutes. Stir in the coconut milk and orange juice, letting it cook gently for another 5 minutes.

04 - Puree the mixture until silky. Balance the flavors by adding salt and pepper. Serve in bowls, topped with a swirl of coconut milk and chervil.

# Notes:

01 - The soup can be made thinner by adding more stock or water.

02 - For extra richness, use a dollop of cream or crème fraîche.

03 - This versatile dish works great as a starter or a light main.

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