More The Box

Ingredients

• 2 leeks
• 20 g iner
• 250 g sweet potato (s)
• 600 g carrot (s)
• 400 ml coconut milk
• 0.75 liter ¾ vegetable stock
• 2 teaspoons paprika powder, noble sweet
• 1 bunch chives
• some butter
• 2 orange (s)
• 2 teaspoons honey
• salt and pepper
• Chilli or
• Curry powder

Instructions

1.  Peel and chop the leek and ginger. Peel and dice the carrots and sweet potatoes.
2.  Fry the leek and ginger in a little butter fat and sweat for 1 minute. Add the carrots and sweet potatoes, sauté briefly and fill up with enough stock to just cover the vegetables. Cover and simmer for about 15 minutes. Then puree everything fine.
3.  Now season everything with paprika powder and fill up with the rest of the broth. Bring to a boil. Squeeze the oranges, add them with the fresh juice and coconut milk and mix well. Season to taste with honey and, if you like, pepper and salt. Chop the chives and distribute them decoratively on the soup.
4.  If you like it spicy, you can add some curry (green) and chilli (chopped up) to the delicious soup at the end.