Coconut, carrot and peanut soup

Ingredients for 4 servings:

• 500 g carrot(s)
• 1 onion(s)
• 1 piece(s) ginger
• 1 tbsp curry powder
• 2 cloves garlic
• 600 ml vegetable stock
• 1 can coconut milk
• 4 tbsp peanut butter
• salt and pepper
• e.g. chili
• Oil for steaming

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

Peel and slice the carrots, chop the onion. Peel and grate or finely chop the ginger. Heat a little oil in a large pot and sauté the vegetables for a few minutes. Add the garlic, sprinkle with curry powder, and fry for another minute or two. Add the peanut butter and deglaze with the vegetable stock and coconut milk. Bring to a boil, reduce the heat, then simmer gently with the lid partially on for 15-20 minutes. Stir occasionally to prevent sticking.