Carrot Soup

Ingredients

• 400 g Carrots
• 150 g parsley root
• 2 EL Butter
• 1 EL sugar
• 1 TL freshly grated ginger
• 1 TL turmeric
• 600 ml Vegetable Broth
• 100 ml Orange Juice
• 150 ml coconut milk
• Salt
• pepper (ground)
• 60 g coconut shreds

Instructions

1. 1.

   Peel and dice the carrots and parsley root. Sauté together for 1-2 minutes in hot butter in a pot. Sprinkle with sugar and let caramelize slightly. Add ginger and turmeric, sauté briefly, then deglaze with broth and juice. Cook gently for about 25 minutes, stirring occasionally.

2. 2.

   Remove the thick coconut milk layer from the top of the coconut milk and set aside. Stir in the remaining coconut milk, puree the soup, and simmer a bit longer if desired or add more broth (if preferred). Season with salt and pepper.

3. 3.

   Pan-fry the coconut shreds without oil until lightly browned.

4. 4.

   Serve the soup in bowls and pour about 1 EL thick coconut milk over each. Swirl with a stick and sprinkle with the toasted shreds.