Coconut Carrot Soup

Heat the oil in a frying pan and lightly sauté the finely chopped onions.

Peel, clean and slice the carrots, add to the onions in the saucepan and stir-fry for a few minutes.

Drizzle the juice of one lemon over the carrots, add vegetable soup and simmer for about 15 minutes.

Puree the vegetables with a hand blender, add coconut milk and heat the soup again briefly.

Season with curry, salt and cayenne pepper. Sprinkle coarsely chopped coriander leaves over the soup and serve.

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