Coconut-celery soup with curry bars

Name: Coconut-celery soup with curry bars
Cook time: 45 min
Total time: 45 min
Yield: 8
Ingredients: 2 Onions; 1 Celeriac (à approx. 1,2 kg); 7 TABLESPOONS Oil; 1/2 TABLESPOON Sugar; 2-4 Tbsp Lime juice; 1 litre unsweetened coconut milk; 750 ml Vegetable broth (instant); 7-10 Tbsp Salt; 7-10 Tbsp Curry; 1 pck (400 g each) Pizza dough (cooling shelf; e.g. Aunt Fanny); 2 TABLESPOONS Whipped cream; 1 Msp. Sweet peppers; 1 TABLESPOON black sesame; baking paper

AUTHOR
Shirley Vincent

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 8

2 Onions
1 Celeriac (à approx. 1,2 kg)
7 TABLESPOONS Oil
1/2 TABLESPOON Sugar
2-4 Tbsp Lime juice
1 litre unsweetened coconut milk
750 ml Vegetable broth (instant)
7-10 Tbsp Salt
7-10 Tbsp Curry
1 pck (400 g each) Pizza dough (cooling shelf; e.g. Aunt Fanny)
2 TABLESPOONS Whipped cream
1 Msp. Sweet peppers
1 TABLESPOON black sesame
baking paper

Directions

1
Onions peel, roughly dice. Celery peel, wash and, up to approx. 100 g, cut into small pieces. Heat 2 tablespoons of oil in a large pot. Fry the onions and celery pieces for about 5 minutes. Sprinkle with sugar, caramelise slightly. Deglaze with 2 tbsp lime juice, coconut milk and half the stock. Simmer for about 30 minutes.
2
For the celery straw, cut the remaining celery into very fine strips (juliennes). Heat 5 tablespoons of oil in a frying pan. Fry the celery in it in 2-3 portions until golden brown. Drain on kitchen paper. Season with salt and curry.
3
Preheat oven (electric cooker: 220 °C/circulating air: 200 °C/gas: see manufacturer). Line a baking tray with baking paper. Unroll the pizza dough, cut in half crossways (use one half of the dough for other purposes, roll it up again and put it in a cool place). Spread cream on the dough. Mix 1⁄2 tsp curry, paprika and 1⁄2 tsp salt. Sprinkle on the pizza dough. Cut the dough into approx. 2 cm wide strips. Turn in each strip and put it on the baking tray. Bake in a hot oven for about 10 minutes until golden brown.
4
Finely puree the soup with a hand blender, mixing in the rest of the stock until the desired consistency is achieved. Bring to the boil again and season to taste with salt and lime juice. Garnish in a soup bowl with celery straw and sesame seeds. Serve with curry sticks.