Coconut curry soup

Ingredients for 4 servings:

• 2 bell peppers, red
• 1 Hokkaido pumpkin(s)
• 2 onions
• 4 small carrots
• 1 sweet potato(s)
• 1 bunch of spring onions
• 1 garlic clove(s)
• 1 piece(s) ginger, approx. 2 – 4 cm
• 1 bulb(s) of turmeric
• 1 tbsp coconut oil
• 4 tsp curry powder
• e.g. sea salt and pepper
• 1.6 liters of vegetable broth
• 250 g mie noodles or 500 g fresh noodles
• 400 ml coconut milk

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

a super delicious coconut curry soup with mie noodles

Clean all the vegetables and cut into fine strips. Then peel and finely dice the garlic, ginger, and turmeric. Stir-fry all the vegetables, except for the spring onions, in a little coconut oil in a wok. This takes about 10 minutes. Add the fresh spices and, finally, the curry powder, sea salt, and pepper. Then add the vegetable stock and bring to a boil. Now add the mie noodles to the soup; they only need to cook for a few minutes (it’s best to read the package instructions; they need between one and five minutes). When the noodles are almost cooked, add the coconut milk and spring onions. Bring the soup to a boil briefly, and it’s ready.