Cream of Carrot Soup with Lime and Ginger

For the cream of carrot soup, peel and finely chop the onion, pour the sesame oil into a soup pot and sauté the onion in it. Stir well so that nothing burns.

Clean and chop the ginger root, then fry it.

After a few minutes, pour in the coconut milk and simmer gently.

Peel the carrots and grate them finely, let them steam until they are soft.

Cut the lime in half, squeeze the juice well, add salt to the soup, sprinkle in curry powder, season carefully with lime juice and pour in beef broth.

Serve the cream of carrot soup in warmed plates with lime fillets as a garnish and garnish with chopped, blanched lime zest.

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