Curry coconut soup with tofu

Ingredients for 3 servings:

• 1 onion(s)
• 2 bell peppers, red and yellow
• 1 tbsp curry powder
• 25 g fresh ginger
• 1 liter vegetable broth
• 3 large potatoes
• 1 large carrot(s)
• 150 g lentils, red
• 1 can coconut milk
• 1 lime(s)
• salt and pepper
• 1 pack of tofu (preferably sesame almond tofu)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Dice the onion, bell pepper, potatoes, and carrot. Peel and finely grate the ginger. First, sauté the onion with the bell pepper, curry powder, and ginger, then add the vegetable stock. Cook the potatoes and carrot until they are tender (about 10 minutes), then add the lentils and tofu. Once the potatoes and carrot are tender, add the coconut milk and lime juice. Season with salt and pepper. Serve with bread (e.g., sesame rings).