Finn-Erik Cooks - Carrot-Ginger-Coconut soup, with cured lamb "Fenalår"

Recipe below video.

For two persons you need:

​500 grams of carrots
1 onion
1 clove of garlic
2 tbs of fresh ginger
3 dl coconut milk
2 tbs apple cider vinagre
Dry cured lamb "Fenalår"
8 dl of water
Smoked Sea Salt
Ground pepper
2 dl chicken stock
Coconut, dried and shaved thin
Some dill (or other green herbs for garnish only)
​Soy Sauce

​I'm using a pressure cooker for this dish. If you do not have one, use a cast iron casserole and cook for 1 hour on medium heat. 

Start out by chopping the edges of the carrots and peel. If your carrots are in season, no peeling is needed, just remove the edges. 

Finley chop ginger and roughly slice the onion and the garlic. 

Heat the pressure cooker with some olive oil and throw in the vegetables. Add some apple cider vinegar and 8 dl of cold water. 
Sprinkle in some smoked sea salt and fresh ground pepper. 

​Pressure cook under full pressure for 15 minutes.

Finley slice some cured lamb (Fenalår) or some other cured meat. A spicy chorizo or a nice Italian Pepperoni would also work very well. Fry in oven, using high heat until crispy.

​Heat the chicken stock.

When cooking is done, release the pressure and run the soup smooth with a hand blender. Add a box (3 dl) of coconut milk and the chicken stock. Blend again.
Adjust the saltines with some soy sauce. Consider some more fresh ground pepper as well. Taste as you go along.

Plate the dish in a bowl. Sprinkle some cured lamb/Fenalår and shaved coconut on top. Garnish with some green herbs. Whatever you have is cool. Parsley, basil, cilantro or dill as I had. Enjoy!