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🍲 Indian Curry Soup with Trail Mix Topping

330 kcal · 30 min · 4 servings

Ingredients

• onions, yellow 1 pc.
• carrots 400 g
• apples, green 2 pc.
• rapeseed oil 2 tbsp
• curry powder 2 tsp
• coconut milk 400 ml
• vegetable broth 400 ml
• salt pinch
• pepper, black ground pinch
• trail mix 70 g
• parsley, fresh 1 bunch
• organic limes 1 pc.

Instructions

1. 1. Halve the onion, peel it and chop roughly. Peel the carrots, trim the ends and dice them. Peel the apples, remove the cores and dice as well.
2. 2. Heat oil in a pot over medium to high heat and sauté the vegetables for about 3–4 minutes. Add the curry powder and sauté for another 1–2 minutes. Deglaze with coconut milk and vegetable broth, season with salt and pepper, and cover to simmer for 20–25 minutes until tender.
3. 3. In the meantime, roughly chop the trail mix. Wash and dry the parsley, pluck the leaves from the stems and chop finely. In a bowl, combine the trail mix and parsley. Cut the lime in half and squeeze out the juice.
4. 4. Blend the soup thoroughly and season with salt, pepper, lime juice, and possibly more curry to taste. Pour into cups, top with the trail mix, and serve. Enjoy your meal!

Nutrition per serving

• kcal: 330
• Protein: 6 g · Fett/Fat: 20 g · Carbs: 33 g