for 4 person

1 tbsp	olive oil
2	shallot, roughly chopped
1	mealy potatoes (approx. 250 g), diced
1	apple, diced
2 tsp	ginger, finely grated
2 tbsp	hot curry powder
6 dl	vegetable bouillon
2 ½ dl	coconut milk
	salt to taste
4 sprig	coriander, leaves torn off

How it's done

Heat the oil in a pan. Sauté the shallots, potato, apple, ginger and curry for approx. 3 mins. Pour in the stock and 200 ml of coconut milk, cover and simmer for approx. 15 mins. until soft. Blend the soup, season with salt. Plate up the soup, top with the remainder of the coconut milk and garnish with the coriander.

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