Carrot-peanut soup

AUTHOR
Avis Adkins
DIFFICULTY
very easy
RATING
4.1 9
COOK TIME
40 mins
TOTAL TIME
40 mins

Ingredients

Servings: 4
  • 1 Onion
  • 1–2 Garlic cloves
  • 225 g Carrots
  • 125 g Potatoes
  • 1 piece(s) (approx. 1 cm) Ginger Root
  • 2-3 TABLESPOONS Olive oil
  • 2 Tomatoes
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 1 pinch Sugar
  • 1 TABLESPOON Tomato paste
  • 1 can(s) (165 ml) Coconut milk
  • 750 ml Vegetable broth
  • 50 g Peanut cream
  • 50 g roasted peanut kernels
  • 6 Stem(s) Coriander

Directions

  1. 1

    Peel and finely chop the onion. Peel garlic and chop finely. Peel and finely dice the carrots. Potatoes peel, wash and chop finely. Ginger peel and grate finely.

  2. 2

    Heat the oil in a large pot, fry the onion in it until it is glassy, turning it over. Add potatoes, carrots, garlic and ginger and fry over a low to medium heat for 4-5 minutes, turning.

  3. 3

    Meanwhile wash, clean and finely dice the tomatoes. Add tomatoes, steam briefly and season with salt, pepper and sugar. Take out 2 tablespoons of vegetable dices and put them aside. Stir the tomato paste into the soup, sweat briefly.

  4. 4

    Deglaze with coconut milk and broth, add peanut butter. Bring to the boil, cover and cook for 15-18 minutes. In the meantime, chop the peanuts coarsely and roast them briefly in a hot pan without fat, turning them over, and take them out.

  5. 5

    Wash the coriander, shake dry, pluck leaves from the stems.

  6. 6

    Briefly heat up the vegetables again in a small pan. Remove the soup from the heat and puree it finely with a blender. Season soup with salt and pepper, arrange in bowls and sprinkle with vegetables, peanuts and coriander.

Nutrition Facts

KCAL
320 kcal
CARBS
13 g
FATS
24 g
PROTEINS
9 g