Brainfood soup with coconut milk & carrots

AUTHOR
Eunice Scott
DIFFICULTY
very easy
RATING
3.5 17
COOK TIME
50 mins
TOTAL TIME
50 mins

Ingredients

Servings: 4
  • 1 Onion
  • 1 Garlic clove
  • 1 piece(s) (approx. 10 g) Ginger
  • 300 g Carrots
  • 200 g mealy cooking
  • 7-10 Tbsp Potatoes
  • 2 TABLESPOONS Olive oil
  • 2 Tomatoes
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 7-10 Tbsp Sugar
  • 1 TABLESPOON Tomato paste
  • 1 can(s) (165 ml) unsweetened coconut milk
  • 1⁄4 l Orange juice
  • 1 TABLESPOON Vegetable broth (instant)
  • 50 g Peanut cream
  • 50 g roasted peanut kernels
  • 6 Stem(s) Coriander

Directions

  1. 1

    Peel and chop the onion and garlic. Peel and finely chop the ginger. Peel and wash carrots and potatoes and cut into cubes.

  2. 2

    Heat the oil in a wide saucepan. Sauté the onion in it until transparent, turning it over. Add potatoes, carrots, garlic and ginger and steam for about 5 minutes at medium heat while turning. Wash and dice the tomatoes and also steam briefly.

  3. 3

    Season with salt, pepper and 1 pinch of sugar.

  4. 4

    Take out 2 tablespoons of vegetable cubes and set aside. Stir in tomato paste and sweat briefly. Deglaze with coconut milk, juice and 3⁄4 l water. Stir in broth and peanut cream. Bring to the boil and simmer covered for 15-18 minutes.

  5. 5

    In the meantime, roughly chop the peanuts and roast them in a pan without fat until golden brown, remove them. Wash the coriander, shake dry, pluck off the leaves. Remove the soup from the stove and puree finely with a hand blender.

  6. 6

    Season to taste with salt and pepper. Serve sprinkled with the diced vegetables, peanuts and coriander.

Nutrition Facts

KCAL
330 kcal
CARBS
17 g
FATS
24 g
PROTEINS
9 g