Moravian Soup with Persimmon and Coconut Milk

Remove the skin from the carrots and persimmons and cut them into pieces (you can also cut very ripe persimmons in half and scrape out the flesh). In a saucepan, heat the butter not too high, sauté the carrots and persimmons for 2 min, stirring. Add the clear soup, bring to a boil and simmer at low temperature with the lid on for 10-13 min. Blend everything with a hand blender. If you like the soup even finer, pass it through a sieve.

Add orange juice and coconut milk and bring to a boil. Season the soup with coriander, pepper, salt, ginger, cayenne pepper and juice of one lemon, then simmer for 1 minute more and divide evenly among preheated plates.

On each unit, stir pumpkin seed oil into the soup in a spiral pattern.

Tip: This goes well with fresh baguette.

Tip: Do you know purple carrots? This is an old, very aromatic variety – why not use it for a change!

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