Peanut-coconut soup with carrots and leek

Name: Peanut-coconut soup with carrots and leek
Yield: 1
Ingredients: 200 g Carrots; 1 Stalk leek/leek; 1 Onion; 1 Garlic clove; 2 TABLESPOONS Sunflower oil; 150 g unsalted peanut kernels; 75 ml dry white wine; 500 ml Vegetable broth; 250 ml Coconut milk; 2 TABLESPOONS Peanut cream; 150 g Whipped cream; 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

Ingredients

Servings: 1

200 g Carrots
1 Stalk leek/leek
1 Onion
1 Garlic clove
2 TABLESPOONS Sunflower oil
150 g unsalted peanut kernels
75 ml dry white wine
500 ml Vegetable broth
250 ml Coconut milk
2 TABLESPOONS Peanut cream
150 g Whipped cream
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Peel and wash the carrots. ##Pleek## Clean and wash. Peel ##onion## and ##garlic## and cut into fine cubes. Cut carrots into thin slices, leek into fine rings.
2
Heat 1 tablespoon of oil and sauté the prepared vegetables for about 4 minutes while stirring. Heat 1 tablespoon of oil in a frying pan and roast the nuts for about 5 minutes, turning them over.
3
Add wine, stock and coconut milk to the vegetables, bring to the boil and simmer for about 5 minutes.
4
Add peanut cream and cream. Season to taste with salt and pepper. Add nuts and arrange.