Ingredients:

• Ingredients for soup:
• 2 onions
• 1 clove of garlic
• 1 chili pepper
• 0.5kg carrots
• 0.1l white wine (dry)
• 1 can of coconut milk
• 1 free range chicken bone broth
• olive oil
• Salt pepper
• 1 bunch of coriander
• some sesame oil
• Ingredients for the cream:
• a palm-sized piece of ginger
• 1 onion
• 1 clove garlic
• 1 chili pepper
• Zest and juice of 2 oranges
• Mascarpone
• Salt
• Raw cane sugar

And so it goes:

• Preparation of the soup: Fry the onions and garlic in a pot with a little olive oil until translucent. Add the peeled and chopped carrots. Fry the whole thing until lightly browned.
• Add the white wine and let it boil away. Then add the broth and coconut milk. Cook the soup until the carrots are soft.
• Preparation of the cream: Cut the ginger into fine strips. Chop onions, chili and garlic into small pieces. Fry everything with a good dash of olive oil until translucent. Stir in cane sugar and let everything caramelize.
• Pour the freshly squeezed orange juice over the whole thing until it has almost reduced. Put everything in the blender with a spoonful of mascarpone.
• Then add the orange zest to the blender and mix until it forms a mass. Season with salt and pepper to taste.
• Pour the soup onto the plate and spread the cream generously on top. Drizzle sesame oil onto the soup and serve with fresh chili pepper and coriander.