For the vegetable broth: 4 Pc. Carrots 1 pole Leek 1 Pc. Green peppers 1 Pc. Red Onion 1,5 l Water 5 tsp Salt 2 tsp Oil For the soup: 1 kg Carrots 150 g Sweet potato 100 g Ginger 2 Pc. Red Onion 1 Can Coconut milk 50 g Butter 600 ml Vegetable broth 800 ml Water 4 tbsp Sugar Parsley Salt Pepper Paprika Curry For the baguette: 400 g Flour 4 tbsp Tomato paste 3 tbsp Tomatoes dried in oil 250 ml Lukewarm water 1 tbsp Olive oil 1 packet Dry yeast Chilli flakes Paprika
The vegetable broth:
First put the oil in a saucepan. Then wash the leeks and peppers. Cut the onion into small pieces and sauté in a saucepan.
Peel and cut the carrots, cut the bell pepper and leek. Put everything in the pot and sauté briefly. Then pour water over it.
Cook everything for about 2 hours and add salt. Then pour off the broth through a sieve.
Put the butter in a saucepan. Peel the ginger and onions, finely dice and then puree. Then peel and cut the carrots.
Put everything in the saucepan and sweat, then glaze with the sugar. Peel, cut, wash the potatoes and then put them in the pot.
Deglaze everything with the vegetable stock and water. Let the soup simmer for about 1 hour, then add the coconut milk and puree everything.
Wash the parsley, cut into small pieces and add. Season the soup with salt, pepper, paprika and curry.
Put flour, lukewarm water, tomato paste, olive oil, dried yeast, chilli flakes and paprika in a bowl. Chop the sun-dried tomatoes and add them to the bowl.
Mix everything and let stand for about 30 minutes. Then knead everything and wait about 1 hour until the dough has doubled.
Then shape the dough into a long strand on a heavily floured work surface and place on a baking sheet. Preheat the oven to 180 degrees and bake the dough for about 30 minutes.
Serving: 100 g Calories: 71 kcal Carbohydrates: 10.2 g Protein: 1.3 g Fat: 2.8 g