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🍽️ Creamy Carrot Coconut Soup

181 kcal · 30 min · 4 servings

Ingredients

• 6 carrots
• 1 potato (starchy)
• 1 chili pepper
• 2 tbsp oil
• 1 tbsp paprika powder (hot)
• 1 tsp sambal oelek
• 1 tsp ginger (freshly grated)
• 800 ml vegetable broth
• 100 ml coconut milk
• soy sauce

Instructions

1. 1. Peel the carrots and slice them into thin rounds.
2. 2. Finely chop the chili pepper.
3. 3. Peel the potato and grate it finely.
4. 4. Heat some oil in a pot.
5. 5. Add the carrot slices, the chopped chili, and the ginger to the hot oil.
6. 6. Sauté the vegetables briefly until fragrant.
7. 7. Add the paprika powder.
8. 8. Deglaze the mixture with the vegetable broth.
9. 9. Stir in the grated potato.
10. 10. Let the soup simmer for about 15 to 20 minutes.
11. 11. Then puree the soup finely with a hand blender.
12. 12. Take half of the coconut milk and stir it into the soup.
13. 13. Season the soup to taste with soy sauce and Sambal Oelek.
14. 14. Pour the soup into a bowl.
15. 15. Drizzle the remaining coconut milk on top as a garnish.
16. 16. Serve the soup hot.

Nutrition per serving

• kcal: 181
• Protein: 4 g · Fett/Fat: 11 g · Carbs: 16 g