Wash or peel the carrots and cut into pieces.
Peel approx. 3 cm of the ginger root and finely dice together with the peeled garlic cloves.
Remove the seeds from the chili peppers and also cut them into small pieces – briefly sauté all ingredients with the canola oil.
Pour in the vegetable soup and simmer for about 1/2 hour. Then add the coconut milk and spices and bring to the boil again briefly.
Finally, finely puree and sprinkle the soup with the lightly toasted coconut flakes.
Preparation Tip:
The sharpness can be varied according to personal taste.
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