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🍲 Two-Tone Orange Pepper Curry Soup

204 kcal · 30 min · 4 servings

Ingredients

• 2 onions
• 2 garlic cloves
• 5 g ginger root
• 4 carrots
• 1 red bell pepper
• 1 yellow bell pepper
• 2 tbsp olive oil
• 1 tsp red curry paste
• 1 tsp yellow curry paste
• salt
• pepper
• 2 tsp turmeric powder
• 3 oranges (juice)
• 700 ml vegetable broth
• 2 tbsp coconut chips (20 g)
• 5 g cilantro (1 handful)
• 1 tbsp lime juice
• 1 pinch chili flakes

Instructions

1. 1. Peel the onions, garlic, and ginger.
2. 2. Chop these ingredients very finely.
3. 3. Peel the carrots.
4. 4. Cut the carrots into large chunks.
5. 5. Clean the bell peppers.
6. 6. Wash the bell peppers.
7. 7. Cut the bell peppers into small cubes.
8. 8. Take two separate pots.
9. 9. Heat one tablespoon of oil in each pot.
10. 10. Divide the chopped onions, garlic, and ginger between both pots.
11. 11. Sauté the ingredients in each pot over low heat.
12. 12. Sauté them for two minutes.
13. 13. Divide the carrot chunks between both pots.
14. 14. Add the red pepper cubes to one pot.
15. 15. Add the yellow pepper cubes to the other pot.
16. 16. Sauté the peppers, stirring occasionally, over medium heat.
17. 17. Sauté them for three to four minutes.
18. 18. Stir the red curry paste into the pot with the red pepper cubes.
19. 19. Stir the yellow curry paste into the pot with the yellow pepper cubes.
20. 20. Season both soups with salt.
21. 21. Season both soups with pepper.
22. 22. Add one teaspoon of turmeric to both soups.
23. 23. Deglaze both soups with orange juice.
24. 24. Fill both pots with broth.
25. 25. Let both soups simmer over low heat.
26. 26. Let them simmer for 15 to 20 minutes.
27. 27. Take a hot pan without fat.
28. 28. Toast the coconut chips in the pan over medium heat.
29. 29. Toast them for three minutes.
30. 30. Remove the coconut chips from the heat.
31. 31. Set the coconut chips aside.
32. 32. Let the coconut chips cool.
33. 33. Wash the cilantro.
34. 34. Shake the cilantro dry.
35. 35. Pluck off the cilantro leaves.
36. 36. Puree both soups finely using a hand blender.
37. 37. Season both soups with lime juice.
38. 38. Pour both soups into bowls simultaneously.
39. 39. Stir the soups in the bowls gently.
40. 40. Sprinkle the soups with the coconut chips.
41. 41. Garnish the soups with cilantro.
42. 42. Garnish the soups with chili flakes.

Nutrition per serving

• kcal: 204
• Protein: 4 g · Fett/Fat: 9 g · Carbs: 24 g