Carrot soup

Ingredients for 2 servings:

• 1 onion(s)
• 300 g carrot(s)
• 5 tbsp oil
• 1 tsp turmeric
• 200 ml coconut milk
• 400 ml vegetable stock
• 1 bell pepper(s), red
• 200g halloumi
• 4 stalks of basil
• Salt
• chili flakes
• n. B. lemon juice, approx. 1 – 2 tbsp

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

With turmeric

1. Dice the onion. Peel and slice the carrots, then sauté them with the onions in a pot with 3 tablespoons of oil. Sauté the turmeric. Add the coconut milk and vegetable stock. Cover and bring to a boil, then simmer for 15 minutes until soft. 2. Trim and dice the bell pepper. Pat the halloumi dry and dice. Finely chop the basil leaves. 3. Finely puree the carrots with a food processor. Season with salt, chili flakes, and lemon juice and keep warm over low heat. 4. Heat 2 tablespoons of oil in a pan. Fry the halloumi until light brown all over. Briefly fry the bell pepper cubes, season with salt. Serve both with the soup and sprinkle with basil. Per serving: 26 g protein, 67 g fat, 18 g carbohydrates = 813 kcal (3391 kJ)