Preparation
1. Wash and chop the carrots. Wash and peel the sweet potato and apple and chop them up. Peel and dice the onion, garlic and ginger.
2. Heat 1 tablespoon of oil in a pan. Add onion, garlic and ginger and sauté for 2-3 minutes over medium heat. Add carrots, sweet potato and apple and sauté for 2 minutes.
3. Stir the coconut milk and set aside 4 tablespoons for the garnish. Pour the remaining coconut milk and 500 ml of water into the carrot mix. Season the carrot soup with curry, sweet powder caramel, salt and pepper, bring to the boil and simmer covered at a low heat for 15 minutes.
4. Meanwhile, dice the bread and roughly chop the walnuts. Heat the remaining oil in a pan. Add the bread cubes and walnuts and fry for 3-4 minutes until crispy.
5. Puree the carrot soup finely. Season with salt, pepper and lime juice. Garnish the carrot soup with the reserved coconut milk and sprinkle nut croutons on top.
