adapted from the german cookbook ‘kokos-möhren-suppe mit ingwer’

ingredients for 4
600g carrots, washed, peeled and chopped
1 leek, trimmed, chopped, washed
1 floury potato, washed, peeled and diced
1 orange, washed hot, grated and squeezed
hazelnut-sized piece of ginger, peeled and cut into small pieces
700-800 ml veg stock
200ml coconut milk
2 tbsp vegetable oil for frying
2 tsp kurkuma
salt and pepper

prep:
heat oil in a large pan, add leek and potato, cover and cook on gentle heat for a few mins to soften w/out browning or overdoing, then add carrots, ginger and kurkuma, heat for a few mins more

add the vegetable stock, orange gratings and juice to the pan with salt and pepper and bring to boil to simmer for about 20 mins until soft

remove from heat then blitz with a blender or hand whisk until smooth

add the coconut milk, reheat and check salt/pepper seasoning

serve with pieces of goat’s cheese or roasted pumpkin seeds, and plenty of warm white bread eg. if this is a main course