Spicy paprika soup

Ingredients for 6 servings:

• 3 large bell peppers (red, yellow, orange)
• 1 large carrot(s)
• 1 piece(s) celeriac
• 1 small can of tomatoes, peeled
• 1 large onion(s)
• 2 cloves garlic
• 1 tbsp olive oil
• 1 tbsp curry paste, red Thai
• 2 tbsp tomato paste
• 500 ml vegetable stock
• 1 dash of cream
• 1 shot of coconut milk (optional)
• 1 little cream cheese (or brunch with herbs or similar)

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Clean the peppers, remove the seeds, and chop into large pieces. Peel the carrots and celery and also chop into large pieces. Heat the olive oil in a pan, fry the diced onion in the hot oil until golden brown, and then add the finely chopped garlic. Immediately add the curry paste and tomato paste and let everything brown slightly. Add the diced vegetables and fry briefly, then add the contents of the tomato can and top up with the vegetable stock. Cook for 15 minutes. Then puree everything with a hand blender until you have a smooth soup. Season to taste with a dash of cream (add coconut milk and cream cheese if you have it – amount to taste). To serve, arrange small pieces of cherry tomatoes on a dollop of sour cream, or top the soup with some parsley or flaked almonds.