My favorite carrot soup!

Hi there!So as I promised, my next recepie will be a carrot soup. This one is one of my favorite soups ever. The coconut milk makes it creamy and the fresh ginger and chili give it a spicy flavor. Curry is also one of my favorite spices and it goes so well together with the rest of the ingredients. Ingredients:7 carrots1 yellow onion1 inch fresh ginger1 red chili2 apples2 bouillon cubes4 cups of water1 can coconut milk (the fat one, no light products here!)juice from ½ lemon3-4 tablespoons of curry1,5 teaspoons of turmericsalt and pepperInstrucions:Chop onion, chili and ginger and fry it in oil in a saucepan until it’s soft together with curry and turmeric.Wash carrots and apples and fry in the pan aswell for a little.Add the bouillon and the water, stir.Let it boil until the carrots are soft and blend the soup with a mixer to the texture you want. I prefer it smooth but with a few bits from the carrots left.Add coconut milk and the juice from the lemon.Let boil about 15 min more and add salt and pepper to taste.Top the soup with some vegan creme fraiche or coconut cream and sprinkle roasted pumpkin seeds over it.Serve with your favorite bread and enjoy!