John Myers
Ingredients for 4 servings:
- 100 g peanut butter
- 200 g peas, frozen
- 200 ml coconut milk
- 2 m.-large carrot(s)
- 1 shallot(s)
- 1 garlic clove(s)
- 1 liter vegetable broth
- e.g. chili powder
- e.g. parsley
- e.g. cream
- salt and pepper
- some oil
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes
healthy soup with vegetables
Wash the carrots, peel if desired, and slice. Peel and dice the onion and garlic. Sauté the onions and garlic in heated oil in a saucepan. Add the peanut butter and roast. Then add the carrots and peas. Deglaze with the broth and coconut milk, bring to a boil, and simmer covered for 10-15 minutes. Puree the soup and season with salt, pepper, and chili powder or fresh chili, if desired. If you like, you can add whipped cream to the soup. Fresh parsley also goes very well here. Tip: I always make the broth from homemade vegetable paste.
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