Carrot – Pepper – Coconut – Soup

Ingredients for 2 servings:

• 5 carrots
• 1 bell pepper(s), yellow
• e.g. broth or salt water
• 1 nectarine(s)
• ½ can coconut milk
• salt and pepper
• Cumin, ground
• Paprika powder, hot
• 2 tbsp desiccated coconut
• 1 tsp curry paste, yellow

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

quick fruity soup for coconut milk lovers

Cut the carrots and bell pepper into small pieces and cook in broth or salted water until soft. Don’t discard the broth when draining; set it aside for later seasoning. Add the coconut milk, nectarine, and spices and puree with a hand blender. Season the soup with the reserved broth, thinning if necessary. Stir in the desiccated coconut and finally season with the curry paste. I made this recipe up on the fly using leftovers. Therefore, the quantities are only approximate.