Tomato and carrot soup with coconut milk

Ingredients for 6 servings:

• 300 g carrot(s), peeled and sliced
• 400 g tomatoes, peeled, fresh or from the can
• 1 tbsp olive oil
• 60 g onion(s), diced
• 1 clove(s) garlic, finely chopped
• ½ tsp curry
• ½ tsp turmeric
• 500 ml vegetable stock
• 400 g coconut milk
• salt and pepper
• chili salt
• 1 tbsp parsley, chopped

Instructions

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

Simple and delicious

Heat oil in a pan, sauté diced onion and garlic, sprinkle with curry and turmeric, add carrots and tomatoes, and sauté briefly, then pour in vegetable stock. Simmer for 20 minutes, until the carrots are tender. Remove the pan from the heat. Blend the soup with a hand blender until smooth, then stir in the coconut milk. Season to taste with salt, pepper, and chili salt. Sprinkle with parsley and serve.