Ginger Carrot Coconut Soup (Print Version)

# Ingredients:

→ Soup Base

01 - 800g fresh carrots
02 - 1 fresh onion
03 - 1 garlic clove
04 - 20g fresh ginger

→ Cooking Essentials

05 - 2 tbsp vegetable oil
06 - 600ml vegetable broth
07 - 1 tsp brown sugar
08 - 1 tsp ground curry
09 - 1/2 tsp ground chili
10 - Fine salt to taste
11 - Freshly ground pepper

→ Finishing Touches

12 - 3 tbsp orange juice
13 - 200ml coconut milk
14 - Some fresh chervil for garnish

# Instructions:

01 - Peel and dice the carrots. Finely chop the onion, ginger, and garlic.
02 - Heat the vegetable oil in a pot. Sauté the ginger, garlic, and onion until translucent. Add the carrots and stir in the brown sugar to caramelize.
03 - Mix in the ground curry and ground chili. Add the vegetable broth and let the mixture simmer gently for about 20 minutes. Then incorporate the orange juice and coconut milk, cooking for another 5 minutes.
04 - Blend the soup until smooth. Adjust the seasoning with salt and freshly ground pepper to taste. Serve with a drizzle of coconut milk and garnish with fresh chervil leaves.

# Notes:

01 - Adjust the soup's consistency with additional broth or water.
02 - A splash of cream or crème fraîche can enhance the creaminess.
03 - This soup is versatile, working well as either a main course or an appetizer.