Fine coconut soup

Ingredients for 2 servings:

• ½ chili pepper(s)
• ½ onion(s)
• 20 g fresh ginger
• 10 g coriander, fresh
• 1 carrot(s)
• ½ liter vegetable broth
• 200 ml coconut milk
• 2 bread(s) (naan bread), vegan
• 1 clove(s) garlic
• 2 tbsp sunflower oil
• 1 tsp cumin powder
• Salt
• pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Vegan

Peel and finely chop half the onion and the garlic clove. Peel and slice 20g of ginger. Wash the chili pepper and halve it lengthwise. Then remove the seeds and finely slice the chili. Peel the carrot, halve it if necessary, and finely chop it. Heat 2 tablespoons of oil in a saucepan. Sauté the onion, garlic, ginger, chili, and cumin for about 2 minutes. Add the carrot and sauté for another 4 minutes. Pour in 1/2 l vegetable stock and 200 ml coconut milk and bring to a boil. Simmer until the carrots are soft (about 10 minutes). Preheat the oven and bake the naan bread for a few minutes. Purée the soup with a blender/hand blender and season with salt and freshly ground pepper. Wash the coriander, chop it coarsely, and sprinkle it over the prepared soup. Serve with the warm naan bread.