Yellow pepper soup with ginger

Ingredients for 2 servings:

• 2 bell peppers, yellow
• 1 small onion(s)
• 1 small carrot(s)
• 1 small piece(s) of ginger root, approx. 1 – 2 cm
• 1 clove(s) garlic
• 2 oranges
• some vegetable oil, neutral, for frying
• 150 ml coconut milk
• 2 tsp turmeric
• 150 ml vegetable stock
• salt and pepper
• Pumpkin seed oil for decoration

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

vegan, very easy and great for the cold season

Clean and roughly chop the bell peppers. Peel and roughly chop the onions, carrot, ginger, and garlic. Juice the oranges. Sauté the vegetables in a pan in neutral oil until lightly browned. Deglaze with the orange juice. Add the coconut milk, turmeric, and vegetable stock, then blend until smooth. After blending, bring to a boil for another 3 minutes and season with salt and pepper. Serve garnished with a drizzle of pumpkin seed oil. Tip: If you like it spicier, feel free to add some freshly grated ginger before serving.