Preparation of the soup: Fry the onions and garlic in a pot with a little olive oil until translucent. Add the peeled and chopped carrots. Fry the whole thing until lightly browned.
Add the white wine and let it boil away. Then add the broth and coconut milk. Cook the soup until the carrots are soft.
Preparation of the cream: Cut the ginger into fine strips. Chop onions, chili and garlic into small pieces. Fry everything with a good dash of olive oil until translucent. Stir in cane sugar and let everything caramelize.
Pour the freshly squeezed orange juice over the whole thing until it has almost reduced. Put everything in the blender with a spoonful of mascarpone.
Then add the orange zest to the blender and mix until it forms a mass. Season with salt and pepper to taste.
Pour the soup onto the plate and spread the cream generously on top. Drizzle sesame oil onto the soup and serve with fresh chili pepper and coriander.
