Potato and coconut soup with crisp vegetables

Name: Potato and coconut soup with crisp vegetables
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 Carrot (approx. 100 g); 250 g Celery; 100 g Mushrooms; 2 TEASPOONS Oil; 100 g Frozen sugar snap peas; 7-10 Tbsp salt, pepper, turmeric; 1 TEASPOON Sesame; 1 piece(s) (30 g) Ginger; 1 Onion; 800 g floury potatoes; 1 (165 ml) small can of unsweetened coconut milk; 1 TABLESPOON Vegetable broth (instant)

AUTHOR
Diane Archer

DIFFICULTY
very easy

RATING

vegetarian,hearty,exotic,Soups & Stews,very easy,Soup,Soups,Vegetables,Potatoes,inexpensive

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 Carrot (approx. 100 g)
250 g Celery
100 g Mushrooms
2 TEASPOONS Oil
100 g Frozen sugar snap peas
7-10 Tbsp salt, pepper, turmeric
1 TEASPOON Sesame
1 piece(s) (30 g) Ginger
1 Onion
800 g floury potatoes
1 (165 ml) small can of unsweetened coconut milk
1 TABLESPOON Vegetable broth (instant)

Directions

1
Peel or clean, wash and chop the carrot and celery. Clean, wash and slice the mushrooms, if necessary.
2
Heat 1 tsp. oil in a large pot. Sauté the mushrooms for 4-5 minutes while turning them and take them out. Fry carrot and celery in hot frying fat for about 7 minutes. Fry the frozen mangetouts for the last 3-4 minutes.
3
Mushrooms again. Season vegetables with salt and pepper. Take out.
4
Roast sesame seeds without fat until light brown, remove. Peel ginger and onion, dice coarsely. Peel, wash and coarsely dice the potatoes. Heat 1 tsp. oil in the pot. Fry ginger, onion and potatoes for about 5 minutes.
5
Sprinkle with 1 tsp. turmeric and sauté briefly. Deglaze with coconut milk and 800 ml water, bring to the boil and stir in broth. Simmer covered for about 20 minutes.
6
Finely puree the soup with a hand blender. Stir the vegetables into the soup and heat up again briefly. Season to taste with salt, pepper and turmeric. Serve potato soup sprinkled with sesame seeds.