Quick carrot and coconut soup

Ingredients for 2 servings:

• 1 kg carrot(s)
• 1 piece(s) ginger (approx. 2 cm)
• 2 tsp vegetable oil
• 700 ml vegetable broth (3 tsp instant powder)
• 2 tsp peanuts, chopped
• 120 ml coconut milk
• some salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

simple, fast, WW-compatible

Peel the carrots and ginger. Slice the carrots and chop the ginger. Put both in a pot and pour over the broth (I always boil water in a kettle for the broth, then pour it into a measuring jug, add the broth powder, stir, and that’s it, and pour it over the vegetables). Simmer in a covered pot for 15 minutes. Then puree the soup with a hand blender, add the coconut milk, and season with salt and pepper. Sprinkle with chopped peanuts and serve. This is the first carrot soup of this kind that I’ve made so far, and I find it incredibly simple and delicious. For us, it was enough as a main course with a bread roll for two people. If you count WW-PP, you can count 5 PP per portion.