Brainfood soup with coconut milk & carrots
very easy
50 mins
50 mins
Ingredients
- 1 Onion
- 1 Garlic clove
- 1 piece(s) (approx. 10 g) Ginger
- 300 g Carrots
- 200 g mealy cooking
- 7-10 Tbsp Potatoes
- 2 TABLESPOONS Olive oil
- 2 Tomatoes
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Sugar
- 1 TABLESPOON Tomato paste
- 1 can(s) (165 ml) unsweetened coconut milk
- 1⁄4 l Orange juice
- 1 TABLESPOON Vegetable broth (instant)
- 50 g Peanut cream
- 50 g roasted peanut kernels
- 6 Stem(s) Coriander
Directions
- 1
Peel and chop the onion and garlic. Peel and finely chop the ginger. Peel and wash carrots and potatoes and cut into cubes.
- 2
Heat the oil in a wide saucepan. Sauté the onion in it until transparent, turning it over. Add potatoes, carrots, garlic and ginger and steam for about 5 minutes at medium heat while turning. Wash and dice the tomatoes and also steam briefly.
- 3
Season with salt, pepper and 1 pinch of sugar.
- 4
Take out 2 tablespoons of vegetable cubes and set aside. Stir in tomato paste and sweat briefly. Deglaze with coconut milk, juice and 3⁄4 l water. Stir in broth and peanut cream. Bring to the boil and simmer covered for 15-18 minutes.
- 5
In the meantime, roughly chop the peanuts and roast them in a pan without fat until golden brown, remove them. Wash the coriander, shake dry, pluck off the leaves. Remove the soup from the stove and puree finely with a hand blender.
- 6
Season to taste with salt and pepper. Serve sprinkled with the diced vegetables, peanuts and coriander.
Nutrition Facts
330 kcal
17 g
24 g
9 g
More Delicious Recipes
