Asian carrot and pepper soup

Name: Asian carrot and pepper soup
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 kg Carrots; 2 Onions; 1 red pepper; 2 TABLESPOONS Oil; 1 TEASPOON red curry paste; 2 TABLESPOONS demerara sugar; 2-3 TABLESPOONS Lemon juice; 4 TSP Vegetable broth (instant); 4-6 Tbsp light soy sauce

AUTHOR
Avis Adkins

DIFFICULTY
very easy

RATING

With a few Asian ingredients, the power soup becomes an incomparable pleasure. With a large bowl you can's go straight to the sofa, your favourite series is waiting - wonderful!

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 kg Carrots
2 Onions
1 red pepper
2 TABLESPOONS Oil
1 TEASPOON red curry paste
2 TABLESPOONS demerara sugar
2-3 TABLESPOONS Lemon juice
4 TSP Vegetable broth (instant)
4-6 Tbsp light soy sauce

Directions

1
Peel and wash the carrots. Peel onions. Clean and wash the peppers. Cut everything into 1-2 cm pieces.
2
Heat the oil in a pot. Stir-fry the carrots, peppers and onions for about 2 minutes. Stir in curry paste. Sprinkle with sugar and deglaze with 2 tbsp. lemon juice. Approx. 3⁄4 Add l hot water. Stir in broth. Cover and cook for 15-20 minutes.
3
Finely puree the carrots with the hand blender, mixing in approx. 300 ml of hot water until the desired consistency is achieved. Bring the soup to the boil briefly. Season to taste with soy sauce and lemon juice. Serve as desired with Thai carrots and coriander pesto.