Carrot and Curry Soup

Ingredients

Directions

1. 1

   Peel and finely grate the ginger. Peel and coarsely dice the onions. Peel and wash carrots. Cut 200 g carrots lengthwise with a pestle ripper, then cut into thin slices. Cut remaining carrots into thick slices.

2. 2

   Peel, wash and chop the potatoes. Wash and halve the chilli and remove the seeds. Cut half into pieces. Heat oil in a pot. Sauté onions in it. Add potato, ginger, chilli pieces, carrots and curry, fry briefly.

3. 3

   Deglaze with broth. Stir coconut milk well. Set 6 tbsp. coconut milk aside. Add remaining coconut milk to the soup. Season with salt and pepper. Bring to the boil, cook over medium heat for about 25 minutes. Wash coriander, shake dry.

4. 4

   Coarsely chop 3 stems and add to the soup. Cut the remaining chillies into thin strips. Remove soup from the heat and puree finely. Season again with salt, pepper, sugar and lemon juice.

5. 5

   Arrange the soup in bowls. Stir the remaining coconut milk into the soup in streaks. Spread carrots, coriander and chilli on top.