Carrot-Ginger-Coconut Soup

1 scallion, 500 g carrots, 400 g potatoes, 1 piece ginger, 1 tablespoon oil, 1 teaspoon sugar, 750 ml water, 1 cube vegetable soup, 50 ml cream, 1 tin (165 ml) coconut milk, curry

Cut all the vegetables in small cubes. Heat the oil, fry the vegetables, sprinkle with the sugar and let it caramelize. Add the water and the soup and boil for 20 minutes. Add the coconut milk and cook for another 10 minutes. Blend everything, add the curry and the cream and serve with croutons.