Curry coconut soup

Ingredients for 4 servings:

• 1 large onion(s)
• 2 garlic cloves
• 2 small apples
• 25 g margarine, vegan
• 2 tbsp curry powder, mild, slightly heaped tbsp
• 2 tomatoes
• 40 g desiccated coconut
• 1 tbsp, heaped flour
• 800 ml vegetable broth, vegan
• 200 ml coconut milk
• 1 tsp lemon juice
• Salt and pepper, black
• chili powder

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

vegan – without soy

Peel and finely chop the onion and garlic cloves. Peel, quarter, and slice the apples. Melt the margarine in a saucepan and sauté the onions, garlic, and apple slices. Sprinkle the curry over the onions and add them along with the coconut flakes and fry briefly. Quarter the tomatoes and add them along with the coconut flakes. Sprinkle the flour over the onions, mix well, and sauté briefly again. Gradually deglaze the sautéed vegetables with the vegetable stock, stirring continuously. Cover and simmer the soup for 30 minutes. Purée the soup with a hand blender until smooth and add the coconut milk. Bring the soup back to a boil, add the lemon juice, and season to taste with salt, pepper, and chili powder.