Asian carrot and pepper soup with bread chips

Ingredients for 4 servings:

• ½ ciabatta
• 60 g butter
• 2 cloves garlic
• 3 small bell peppers
• 300 g carrot(s)
• 1 m.-sized onion(s)
• 1 piece(s) ginger, thumb-sized
• 200 ml coconut milk
• 7 pinch(s) pepper
• 1 tsp sweet paprika powder
• 1 pinch(s) paprika powder, smoked
• ½ tsp cayenne pepper
• 1 tsp curry
• ¼ tsp coriander powder
• 1.4 liters of vegetable broth

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

vegetarian

Preheat the oven to 200°C (top/bottom heat). For the bread chips, first cut the ciabatta into 0.5-1 cm slices. Then melt the butter. Spread the melted butter on one side of the bread slices. Then season half of the bread slices with salt. Bake the bread slices for 12 minutes on a rack lined with baking paper. During baking, chop half of the garlic cloves you used. When the bread chips look crispy, remove them from the oven. Rub the garlic pieces onto the buttered sides of the unsalted chips. Let the chips cool. For the soup, first chop the bell peppers into large pieces. Then peel the carrots and chop them into large pieces. Peel and chop the onion, the remaining garlic, and the ginger. Sauté the ginger, garlic, and onion for 4-5 minutes. After simmering, add the carrots and pour in the vegetable stock. Bring everything to a boil and then let the carrots cook in the broth. After 5 minutes, add the bell peppers and let them simmer for 10-12 minutes. When the vegetables are tender, puree the soup. After pureeing, let the soup simmer briefly and then add the coconut milk. Simmer the soup for another 5 minutes over low heat. Then add the spices and let the soup simmer for another 8-10 minutes. 415 kcal per serving