Is it getting cold outside? This is the perfect dish to warm you up! An easy and quick meal for the cold seasons.
Seasons: Autumn & Winter
Preparation time 15 min
Cooking time 30 min
Ingredients for 4 portions:
400 g of carrots
150 g of potato
400 ml of vegetable stock
100 ml of coconut milk
1 onion, minced
1 – 2 cloves of garlic
10 g of ginger
Some vegetable or coconut oil (for frying)
1-2 bay leaves
1 tsp of paprika powder
Salt, Pepper, curry- and chili powder
Preparation:
We begin with chopping the onions, mincing the ginger and garlic and cut the carrots and potatoes in small pieces.
Start with frying the onions in a medium sized pot until they become translucent.
As soon as they become translucent add the minced ginger and garlic. After a minute add 1 tbsp of curry powder and 1 tbsp of paprika powder and fry everything for another minute.
Now you can add the chopped carrots and potatoes and fry them for multiple minutes.
Then add the vegetable stock and the bay-leaves, cook the potatoes and the carrots with the stock, while stirring occasionally, until they become soft. If the water level drops too much feel free to add some more.
When the carrots and the potatoes become soft enough blend them, but do not forget to remove the bay leaves before.
After blending the soup put it back on the stove and start adding the coconut milk and let it cook for a few more minutes.
Now start adding salt, pepper, curry and chili powder to your taste.
If you feel like you have some spices or ingredients that fit into the soup as well feel free to add them and experiment with the recipe.
Nutritional value per serving:
118 kcal | 6 g protein | 21 g of carbs of which 6.7 g are sugar | 3.4 g fat | 4 g fiber
CO2 Emissions per serving: 226 g