Carrot-peanut soup

Ingredients for 4 servings:

• 3 garlic cloves
• 4 onions
• 4 tbsp sesame oil
• 1 tsp cumin
• 1 tsp fennel seeds
• 1 tsp coriander seeds
• 1 kg carrot(s)
• 200 g peanuts, unsalted, roasted
• 1 liter vegetable broth
• ½ bunch coriander leaves
• ½ liter coconut milk
• 1 cm ginger
• Salt

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Chop the garlic and onion. Heat the sesame oil and fry the cumin, fennel seeds, coriander seeds, and garlic. Add the onion and sauté. Dice the carrots, add them, and sauté until translucent. Add the peanuts, vegetable stock, coconut milk, and chopped coriander and simmer for 30 minutes. Puree everything and season with salt. Peel and finely chop the ginger, and add it.