Carrot-peanut soup

Name: Carrot-peanut soup
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 Onion; 1–2 Garlic cloves; 225 g Carrots; 125 g Potatoes; 1 piece(s) (approx. 1 cm) Ginger Root; 2-3 TABLESPOONS Olive oil; 2 Tomatoes; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 pinch Sugar; 1 TABLESPOON Tomato paste; 1 can(s) (165 ml) Coconut milk; 750 ml Vegetable broth; 50 g Peanut cream; 50 g roasted peanut kernels; 6 Stem(s) Coriander

AUTHOR
Avis Adkins

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 Onion
1–2 Garlic cloves
225 g Carrots
125 g Potatoes
1 piece(s) (approx. 1 cm) Ginger Root
2-3 TABLESPOONS Olive oil
2 Tomatoes
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 pinch Sugar
1 TABLESPOON Tomato paste
1 can(s) (165 ml) Coconut milk
750 ml Vegetable broth
50 g Peanut cream
50 g roasted peanut kernels
6 Stem(s) Coriander

Directions

1
Peel and finely chop the onion. Peel garlic and chop finely. Peel and finely dice the carrots. Potatoes peel, wash and chop finely. Ginger peel and grate finely.
2
Heat the oil in a large pot, fry the onion in it until it is glassy, turning it over. Add potatoes, carrots, garlic and ginger and fry over a low to medium heat for 4-5 minutes, turning.
3
Meanwhile wash, clean and finely dice the tomatoes. Add tomatoes, steam briefly and season with salt, pepper and sugar. Take out 2 tablespoons of vegetable dices and put them aside. Stir the tomato paste into the soup, sweat briefly.
4
Deglaze with coconut milk and broth, add peanut butter. Bring to the boil, cover and cook for 15-18 minutes. In the meantime, chop the peanuts coarsely and roast them briefly in a hot pan without fat, turning them over, and take them out.
5
Wash the coriander, shake dry, pluck leaves from the stems.
6
Briefly heat up the vegetables again in a small pan. Remove the soup from the heat and puree it finely with a blender. Season soup with salt and pepper, arrange in bowls and sprinkle with vegetables, peanuts and coriander.