Exotic carrot and orange soup with fried banana

Ingredients for 4 servings:

• 800 g carrot(s)
• 1 m.-sized onion(s)
• 1 piece(s) ginger root, approx. 12 g
• 3 tbsp oil, for frying
• 1 tsp sea salt
• 1 tsp, ground curry powder, hot
• 1 tsp, levelled curry powder, sweet
• 1 tsp, heaped turmeric
• 1 pinch(s) of cayenne pepper
• 400 ml vegetable broth, preferably yeast-free
• 400 ml organic orange juice
• 400 ml coconut milk
• 2 m.-large banana(s), ripe
• 1 tbsp oil, for frying
• possibly maple syrup

Instructions

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

fruity-sweet soup with coconut milk, vegan

Clean and slice the carrots. Finely chop the onion. Peel and finely grate the ginger. Heat 3 tablespoons of oil in a large pot and sauté the onion and ginger. Add the carrots and sauté briefly. Add the spices and deglaze everything with the vegetable stock. Cook the carrots for about 10 minutes until tender, then puree the soup. Top up the soup with the orange juice and coconut milk and bring back to a boil. Season to taste, if desired. Heat 1 tablespoon of oil in a non-stick pan. Peel the bananas and halve them lengthwise. Add the banana halves to the pan and fry briefly on both sides, about 1-2 minutes per side. The bananas should be lightly browned. If you like it sweet, drizzle the bananas with a little maple syrup. I skip this step, however, since the bananas are already very sweet. Ladle the finished soup into bowls and place a banana half on each serving. I like to serve the soup with chapatis (Indian pan bread) made from whole-wheat spelt flour. A great recipe for this can be found in the Chefkoch database at http://www.chefkoch.de/rezepte/1337761238612136/Dinkel-Chapatis.html Tip: If you use organic orange juice, you can be sure that the juice hasn’t been clarified with gelatin, making the soup vegan.