John Myers
Carrot-peanut-ginger Soup with Coconut Milk on Hearty Bread
The perfect carrot-peanut-ginger soup with coconut milk on hearty bread recipe with a picture and simple step-by-step instructions.
- For the soup:
- 1 kg Carrots
- 1 Pc. Shallot
- 1 Pc. Ginger
- 2 tbsp Olive oil
- 1 Pc. Clove of garlic
- 1,5 tbsp Curry
- 400 ml Coconut milk
- 1 Pc. Leek
- 0,5 Pc. Fresh celery
- 4 tbsp Peanut butter
- 1 tbsp Sriacha sauce
- Salt and pepper
- 1 piece Yeast cubes
- 450 ml Lukewarm water
- 500 g Wholemeal spelled flour
- 50 g Sunflower seeds
- 50 g Sesame
- 50 g Linseed
- 2 tsp Salt
- 2 tablespoon Fruit vinegar
Soup
- Peel the carrots and cut into very thin slices. Peel and finely chop onions and ginger. Heat olive oil in a large saucepan and sauté the vegetables over medium heat for a few minutes. Add garlic and fold in. Sprinkle with curry and let sweat for two minutes.
- Sprinkle with curry and let sweat for two minutes. Add the vegetables, leek and celery and pour coconut milk on top. Stir in the peanut butter and bring to the boil.
- Now reduce the heat and simmer with the lid slightly open for 20 minutes. Then puree the soup to the desired consistency. Season with sriracha sauce, salt and pepper and garnish with parsley.
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