Orange Coconut Soup

Fry the mince and curry in a saucepan until crumbly. Clean the leek, rinse and cut into rings. Add to the minced form and fry briefly. Add milk, whipping cream and clear soup and fold in the grated coconut. Let it boil up once. Peel the orange thickly so that the white skin is also removed. Using a sharp kitchen knife, remove the fillets between the separating skins and add to the soup. Season with salt, sugar and curry.

Tips: The soup will get a nice yellow color if you sprinkle 1/2 tsp ground turmeric (turmeric) into the soup The recipe can be doubled several times to make a great party soup!

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