Brain food soup with coconut milk & carrots
- 1 onion
- 1 Garlic clove
- 1 Piece (s) (approx. 10 g) Ginger
- 300 g Carrots
- 200 g floury ones
- Potatoes
- 2 EL Olive oil
- 2 Tomatoes
- Salt
- pepper
- Sugar
- 1 EL Tomato paste
- 1 jar (s) (165 ml) unsweetened coconut milk
- 1⁄4 l orange juice
- 1 EL Vegetable stock (instant)
- 50 g peanut cream
- 50 g roasted peanut kernels
- 6 stem (e) Coriander
50 minutes
very easy
- 1.
- Peel and dice the onion and garlic. Ginger peel and finely chop. Peel and wash the carrots and potatoes, cut into cubes.
- 2.
- Heat the oil in a large saucepan. Steam the onion until translucent while turning. Add potatoes, carrots, garlic and ginger and sauté for about 5 minutes while turning over a medium heat. Wash and dice the tomatoes and sauté briefly.
- 3.
- Season with salt, pepper and a pinch of sugar.
- 4.
- Take out 2 tablespoons of diced vegetables and set aside. Stir in tomato paste and sauté briefly. Deglaze with coconut milk, juice and 3⁄4 l water. Stir in the broth and peanut cream. Bring to the boil and simmer covered for 15–18 minutes.
- 5.
- In the meantime, coarsely chop the peanuts and roast them until golden brown in a pan without fat, remove. Wash the coriander, shake dry, pull off the leaves. Remove the soup from the stove and puree it finely with a hand blender.
- 6.
- Season with salt and pepper. Serve sprinkled with the diced vegetables, peanuts and coriander.
1 person approx:
- 330 kcal
- 9 g protein
- 24 g fat
- 17 g carbohydrates
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