Änni's vegetable soup "Asia Style"

Ingredients for 4 servings:

• 3 carrots
• 1 m.-large celeriac
• 3 potatoes
• ½ stalk(s) leek
• 1 small onion(s)
• 1 clove(s) garlic
• some oil
• 2 tbsp tomato paste
• some ginger root
• 3 tsp red curry paste
• 2 tbsp cane sugar
• 800 ml broth with herbs
• 400 ml coconut milk
• 2 tsp garam masala
• some cinnamon
• some lemon juice
• some cream
• some salt

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

A spicy soup with local vegetables, Asian spices and coconut milk

Peel the carrots, celery, potatoes, leek, and onion and cut into small cubes. Because I don’t purée the soup, I chop the vegetables really finely, into maybe 1-2 cm cubes. Peel the garlic. Heat a little oil in a pan and fry the onions and crushed garlic until translucent. Add the vegetables and sauté briefly, then add the tomato paste, curry paste, peeled and grated ginger, and brown sugar and let them cook briefly. Deglaze with the herb stock, stir vigorously, then add the coconut milk and simmer for 15-20 minutes. Finally, season with garam masala, a little cinnamon, a few squeezes of lemon juice, a little cream, and salt. I like my food spicy; if you prefer it milder, reduce the curry paste and garam masala.