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🍲 Vegan Coconut Curry Soup with Vegetable Chips

347 kcal · 30 min · 4 servings

Ingredients

• 1 large beetroot (e.g., Chioggia beet)
• salt
• 1 orange bell pepper
• 1 carrot
• 200 g floury-cooking potatoes
• 1 shallot
• 20 g ginger (1 piece)
• 1 garlic clove
• 2 tbsp sesame oil
• curry powder
• 1 l vegetable broth
• 250 ml coconut milk
• 80 g yellow lentils
• 1 lime (juice)
• pepper

Instructions

1. 1. Wash the beetroot thoroughly.
2. 2. Slice the beetroot into very thin slices or use a grater.
3. 3. Place the slices on a baking tray lined with baking paper.
4. 4. Lightly salt the slices.
5. 5. Preheat the oven to 120 degrees Celsius (top and bottom heat).
6. 6. Bake the beetroot slices for about 50 minutes until crispy.
7. 7. Let the chips cool down completely afterwards.
8. 8. Wash the bell pepper and remove the inside.
9. 9. Cut the bell pepper into coarse cubes.
10. 10. Peel the carrot and the potato.
11. 11. Cut the carrot and potato into small cubes.
12. 12. Peel the shallot, the ginger, and the garlic.
13. 13. Finely chop the shallot, ginger, and garlic.
14. 14. Heat oil in a large pot.
15. 15. Sauté the shallot, ginger, and garlic until translucent over medium heat.
16. 16. Sprinkle the mixture with 1 to 2 tablespoons of curry powder.
17. 17. Let the curry powder sweat briefly.
18. 18. Deglaze the mixture with vegetable broth.
19. 19. Pour in the coconut milk.
20. 20. Stir in the lentils.
21. 21. Simmer the soup over low heat for about 15 minutes.
22. 22. Simmer until the vegetables are soft.
23. 23. Puree the soup until smooth.
24. 24. Season the soup with lime juice.
25. 25. Season the soup with salt and pepper.
26. 26. Season the soup with a little curry powder.
27. 27. Divide the soup among 4 soup bowls.
28. 28. Garnish the soup with the beetroot chips.
29. 29. Sprinkle the soup with a little curry powder.

Nutrition per serving

• kcal: 347
• Protein: 9 g · Fett/Fat: 20 g · Carbs: 31 g