Karottensuppe mit Kokos mit Ingwer-Orangencreme

By Timo Meyer

Carrot soup with coconut with ginger-orange cream


  • Ingredients for soup:
  • 2 onions
  • 1 clove of garlic
  • 1 chili pepper
  • 0.5kg carrots
  • 0.1l white wine (dry)
  • 1 can of coconut milk
  • 1 free range chicken bone broth
  • olive oil
  • Salt pepper
  • 1 bunch of coriander
  • some sesame oil
  • Ingredients for the cream:
  • a palm-sized piece of ginger
  • 1 onion
  • 1 clove garlic
  • 1 chili pepper
  • Zest and juice of 2 oranges
  • Mascarpone
  • Salt
  • Raw cane sugar

And so it goes:

  • 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.