Ginger Soup

Ingredients

• 30 g ginger (1 piece)
• 1 small clove garlic
• 1 small onion
• 125 g butternut squash (0.25 butternut squash)
• 100 g carrots (1 carrot)
• 1 tbsp Rapeseed Oil
• 1 tsp curry powder
• 400 ml poultry broth (or vegetable broth)
• 160 g shrimp (headless and shell removed, 4 shrimp)
• Salt
• 100 ml coconut milk
• 3 basil stems

Instructions

1. 1.

   Peel and finely chop ginger, garlic, and onion.

2. 2.

   Peel the squash and carrots and cut them into very thin strips.

3. 3.

   Heat oil in a pot, sauté onion, garlic, and ginger for 1 minute until translucent.

4. 4.

   Sprinkle with curry powder, stir in broth, bring to a boil, then simmer on low heat for 10 minutes. Blend if desired.

5. 5.

   Add carrots and squash and cook for another 8-10 minutes.

6. 6.

   Meanwhile wash the shrimp, season with salt. Add coconut milk and shrimp to the ginger soup and cook everything for an additional 3 minutes.

7. 7.

   Wash basil, shake dry, pluck leaves, and cut into very fine strips. Serve the ginger soup in bowls sprinkled with basil.