Carrot and tomato soup with coconut milk

Ingredients for 4 servings:

• 400 g carrot(s)
• 500 g tomatoes
• 2 spring onions
• 1 tbsp coconut oil
• 2 tsp Thai curry paste, red
• 500 ml water or vegetable stock
• 1 tsp salt
• 50 ml coconut milk
• 1 carrot(s), grated
• 1 handful of spring onions, cut into rings
• ½ bunch coriander leaves
• 1 tsp chili flakes

Instructions

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

vegan

Wash the vegetables and chop into large cubes. Finely slice the spring onion, reserving a handful of the green part for garnish. Heat the coconut oil and roast the red curry paste for 2 minutes over medium heat, stirring well. Be careful, it will splatter. Then add the vegetables and cook for another 5 minutes, stirring constantly. Deglaze with water or vegetable stock, depending on your taste, and simmer for 15 minutes with the lid closed. Remove a few spoonfuls of vegetables to taste and puree the soup. If you prefer a chunkier texture, you can add the previously removed vegetables back in. Stir in the coconut milk and season to taste. For garnish, sprinkle the fine green spring onion rings on top, along with some grated carrots or coriander leaves. Baguette goes wonderfully with this.