January 15, 2017

Time for a big steaming bowl full of fruity color and vitamins to fight against the dreary weather these days. I can honestly say that since the new year started we had one day of sunshine. For the rest it’s been a constant change of snow and rain. Salzburg can be so beautiful when it snows. But it never seems to last. So I’ll stick to buying big bunches of flowers and eating colorful soup to keep up the spirits until spring arrives.


  • 1kg carrots
  • 500ml orange juice
  • 3 large white onions
  • 2 cloves garlic
  • 5cm ginger
  • 2l chicken stock
  • 1 tablespoon turmeric
  • 1 tablespoon curry powder
  • 400ml coconut milk
  • coconut oil
  • salt
  • pepper

_ peel and roughly chop onions
_ peel and mince ginger and garlic
_ melt coconut oil in a large soup pot
_ sauté onions, ginger and garlic for 5 minutes
_ wash and slice carrots
_ add carrots to the onions and fry for a minute
_ add orange juice and simmer for 15 minutes

_ add chicken stock and simmer for 45 minutes
_ finally puree soup and add coconut milk
_ season with salt and pepper
_ serve with parsley or coconut

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