Creamy vegetable soup with an Asian touch

Ingredients for 4 servings:

• 200 g carrot(s)
• 200 g celeriac
• 200 g leek
• 200 g potatoes, preferably floury
• 1 bell pepper(s), red
• 1 large onion(s)
• 200 g cauliflower (creamed cauliflower), frozen
• 750 ml vegetable stock
• 400 ml coconut milk
• 1 tsp curry powder
• salt and pepper
• Coconut oil
• n. E. curry paste (Massaman curry paste) or another Thai curry paste

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

with coconut milk

I buy carrots, celeriac, and leeks as soup vegetables. Finely chop the onion and fry it in coconut oil with the curry powder over moderate heat. Clean and chop the remaining vegetables (except for the frozen cauliflower), cut them into pieces, and add them to the pot with the onions. Sauté everything for a few minutes. Then pour in the hot vegetable stock, add the frozen cauliflower (with its creamy sauce), a little salt, pepper, and the Massaman curry paste (for a slight kick). Then simmer everything with the lid on for about 10-15 minutes. When the vegetables are soft, use the hand blender. Purée the vegetables finely, then pour in the coconut milk. Once the milk is in, it’s best not to boil too vigorously; just heat it up. Season again with salt, pepper, and curry powder, if desired. Then serve. We garnished the soup in the bowl with homemade croutons (called “Brotkrachelscher” here in Saarland): dark bread cut into pieces and fried in coconut oil. This added a special wow factor.