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.