Carrot Curry Soup with Coconut Foam
Ingredients
- —500 g young carrots
- —1 l chicken broth
- —200 ml unsweetened coconut cream
- —20 g fresh ginger
- —2 shallots
- —2 tbsp sunflower oil
- —1 tbsp curry powder
- —1 lime, juice
- —1 spring onion
- —1 carrot
- —salt
- —pepper
Instructions
Clean the young carrots and cut them into pieces.
Finely chop the shallots and grate the fresh ginger.
Heat the sunflower oil in a large pot and gently sauté the shallots and ginger.
Add the carrots, sprinkle with curry powder, and briefly sauté.
Deglaze with the chicken broth and bring to a boil.
Let the soup simmer gently for about 20 minutes until the carrots are tender.
Blend until smooth and season with lime juice, salt, and pepper.
Briefly fry the spring onion and carrot strips until crispy in a dry pan.
Whisk the coconut cream with a hand blender until foamy.
Pour the soup into small glasses and finish with the coconut foam and crispy vegetables.
Serving Tip
Sweet carrots, warm curry, and tangy lime juice come together in an elegant soup that feels light and refined. The coconut foam rounds it off with a subtle creaminess. This soup is best served in small glasses, as a sophisticated lunch or an elegant starter.
Storage Tip
The soup can be stored covered in the fridge for up to two days; the coconut foam is best prepared just before serving.