Coconut – Carrot – Spinach – Soup

Ingredients for 6 servings:

• 1 onion(s)
• 1 tbsp butter
• 1 kg carrot(s)
• ¾ liter vegetable broth
• 1 liter coconut milk
• 200 g leaf spinach (frozen)

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

sweet – tart and colorful

Peel and dice the onion, then sauté in melted butter until translucent. Peel and dice the carrots, and add them (lightly sautéing enhances the sweet, mild character of the soup). Add the vegetable stock and simmer until very soft (e.g., in a pressure cooker). Then puree and add the coconut milk to the desired consistency. Season with salt, pepper, and sugar, if necessary. Thaw or slightly thaw the spinach, chop it up, and warm it in the soup (depending on the season and time, you can also use young, fresh spinach and cook it briefly in the hot soup). Serve hot. Tip: If you like spicy food, add a dollop of sambal oelek to the soup bowl.