Carrot and orange cream soup with coconut and chili

Name: Carrot and orange cream soup with coconut and chili
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 Onion; 300 g Carrots; 500 g Hokkaido Pumpkin; 1 TABLESPOON Butter or margarine; 4 TABLESPOONS Coconut milk (can, unsweetened); 1/2 l Vegetable broth (instant); 1/8 l Orange juice; 30 g Raisins; 75 g Fresh cream; 7-10 Tbsp Coriander; 7-10 Tbsp Pepper; 7-10 Tbsp Coconut chips, coriander and ground chili

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 Onion
300 g Carrots
500 g Hokkaido Pumpkin
1 TABLESPOON Butter or margarine
4 TABLESPOONS Coconut milk (can, unsweetened)
1/2 l Vegetable broth (instant)
1/8 l Orange juice
30 g Raisins
75 g Fresh cream
7-10 Tbsp Coriander
7-10 Tbsp Pepper
7-10 Tbsp Coconut chips, coriander and ground chili

Directions

1
Peel and finely chop the onion. Peel, wash and chop the carrots. Wash the pumpkin and cut into slices. Remove seeds and cut into slices. Heat fat in a pot. Fry onion, carrots and pumpkin in it. Add coconut milk, broth and orange juice, bring to the boil and cook for about 15 minutes.
2
Puree the soup. Wash the raisins, dab dry and add to the soup. Stir in crème fraiche. Season to taste with salt, pepper and coriander. Arrange soup in cups. Garnish with coconut chips and coriander, sprinkle with chilli