Carrot Cream Soup

Ingredients

• 500 g carrots
• 2 onions
• 2 EL Butter
• 2 TL sugar
• 2 TL turmeric
• 200 ml dry white wine
• 400 ml vegetable broth (instant)
• juice of three organic oranges
• 200 g unsweetened coconut milk (canned)
• Salt
• pepper (ground)
• Chili sauce (for garnish)

Instructions

1. 1.

   Peel the carrots and slice them thinly.

2. 2.

   Peel the onion and dice finely. Heat butter in a pot, add sugar and let it melt, then add carrots and onion cubes and sauté for 2-3 minutes while stirring, add turmeric and cook briefly more. Pour in wine, broth, and orange juice, bring to a boil, cover and simmer for about 30 minutes, then puree the soup. Add coconut milk, bring to a boil again, season with salt and pepper, taste.

3. 3.

   Serve in bowls and drizzle chili sauce decoratively.