Clean, peel and rinse the carrots and cut into small pieces. Bring the vegetable soup to the boil, add the carrots and cook for approx. 20 min. Then grind with a hand blender.
In the meantime, cut the cress from the bed and rinse in a sieve under running water, drain. Divide the pretzel into small pieces and roast in a frying pan without fat. Briefly brown the coconut flakes.
Add orange juice, whipped cream and coconut milk to the soup, heat. Add garam masala and season with the remaining spices.
Fill Moravian soup into soup bowls. Form pretzel-coconut mixture on top, sprinkle with cress on top of soup, bring to table.
Tip: Stock up on high-quality spices – it pays off!
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