Carrot soup \"Sonne zum Löffeln\" with peanuts, cucumber strips and puff pastry

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Peel onion and garlic. Dice onion. Chop garlic finely. Clean and wash the chillies, cut them in half lengthwise, remove the seeds and chop very finely. Cut off the ends of the carrots. Peel carrots and cut them into pieces of about 2 cm thickness.

2. 2

   Sweet potatoes peel and roughly dice. Heat 2 tablespoons of oil in a large pot. Sauté onion, garlic and chilli for about 1 minute. Deglaze with 800 ml water. Stir in stock. Add carrots and sweet potato and simmer for about 10 minutes.

3. 3

   In the meantime, preheat the oven (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer). Line baking tray with baking paper. Roll out puff pastry. Cut out 8 circles of dough (e.g. approx. 8 cm Ø each, depending on the size of your soup cups).

4. 4

   Tip: You can make great puff pastry bars from the leftover dough.

5. 5

   Remove soup from the stove. Puree it with a hand blender until thick and creamy. Stir in peanut cream and melt while stirring. Season to taste with salt, pepper and sugar. Pour soup into the ovenproof soup bowls.

6. 6

   Add 1 teaspoon of peanuts to each cup. Place a puff pastry circle on top of each cup. Fold over the protruding edge of the pastry towards the soup cup and press down gently. Brush the puff pastry with 2 tbsp. olive oil and sprinkle with sesame seeds.

7. 7

   Bake the soup in a hot oven for about 10 minutes. In the meantime, cut the cucumber into thin strips or peel it with a spiral slicer. Remove soup from the oven and top with cucumber strips. Souplicious!.