A beautiful velvet soup with subtle flavors where orange and carrot marry beautifully. This soup comes from coastal regions where citrus and orange root grow together. Coconut milk is the ingredient that changes everything: it softens the orange's acidity and makes the velvet soup truly creamy. Thirty minutes of simmering, then a quick blitz with the blender, and you have a hot dish that stands on its own.

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Ingredients

  • 4 medium carrots
  • 1 starchy potato
  • 2 large onions
  • 3 untreated oranges
  • 0.9 oz (25 g) butter
  • 0.8 cup (20 cl) coconut milk
  • 1 sprig of dill
  • Salt and pepper
  • 1 pinch of curry