Coconut-orange vegetable soup

Ingredients for 4 servings:

• ½ stalk(s) leek
• 3 large carrots
• 3 m.-sized potatoes
• 1 small red bell pepper(s)
• 1 small piece(s) of ginger, thumb-sized
• 1 large garlic clove(s)
• 1 tsp curry
• 1 tsp turmeric powder
• 1 shot of white wine, vegan
• ¼ liter orange juice
• 1 can of coconut milk (400 ml)
• 2 cans of water (400 ml each)
• 4 tsp vegetable stock powder
• 1 pinch of chili powder
• salt and pepper
• oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

vegan, delicately fruity Asian note

Slice the washed leek into rings and sauté in a pan with oil. Dice the carrots, potatoes, bell peppers, ginger, and garlic and add them. Sauté for about 5 minutes. Sprinkle with curry and turmeric and sauté briefly. Deglaze with a splash of white wine. Add the orange juice and a can of coconut milk. Fill the empty can twice with water and add the water to the pan. Add the chili powder and a pinch of salt and simmer for about 20 minutes. Season with salt and pepper. Blend thoroughly and serve.