- 500gram carrots
- 1 red onion
- 5gram fresh ginger
- 1 orange
- 1tbs oil
- 650ml vegetable stock
- Heat oil in a pot, add green onion, ginger, curry paste and 2tbs of water and steam for one minute.
- Add carrot slices and vegetable stock, bring to the boil and cook for 15 minutes at medium heat.
- After 5 minutes, add fresh cilantro.
- When 15 minutes cooking are over, puree the soup and serve on a plate topped with beetroot and buckwheat balls if you like.