Vegan coconut banana soup

Ingredients for 4 servings:

• 2 large bananas, approx. 450 g with peel
• 400 ml coconut milk
• 300 ml vegetable stock
• 3 carrots, approx. 180 g
• 1 tsp curry paste, red
• salt and pepper
• 2 tbsp sesame seeds
• 1 tbsp sesame oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Peel and finely chop the carrots, and simmer in the vegetable broth. Chop 1.5 bananas and add them to the broth with the carrots. Once the bananas and carrots are soft, puree everything. Add the coconut milk and season with curry paste and pepper (salt if desired). Dry toast the sesame seeds in a pan. Slice the remaining half banana. Heat the sesame oil and briefly fry the banana slices on both sides. Serve the soup with some banana slices and sprinkle with toasted sesame seeds. This serves four bowls.