Ingredients:
- 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
ZUBEREITUNG
- 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.