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🍲 Carrot Coconut Soup

250 kcal · 30 min · 4 servings

Ingredients

• onions, yellow 1 pc.
• carrots 8 pc.
• potatoes, floury 300 g
• oil 2 tbsp
• vegetable broth 600 ml
• coconut rice drink 400 ml
• lemons 1 pc.
• brown sugar 1 tsp
• parsley, fresh 10 g
• salt pinch
• chili, ground 0.25 tsp

Instructions

1. 1. Halve the onion, peel it, and cut it into rough cubes. Peel the carrots and trim the ends. Cut 7 carrots lengthwise and then into 2 cm pieces. Wash the last carrot and use a vegetable peeler to create long strips. Peel, wash, and cube the potatoes.
2. 2. Heat the oil in a pot over high heat, add the onions and carrot cubes, and sauté for about 2 minutes. Add the potatoes, vegetable broth, and coconut rice drink, bring to a boil, and simmer on medium heat for about 20 minutes until everything is tender.
3. 3. Meanwhile, halve the lemon and squeeze out the juice. In a bowl, combine the carrot strips with 1 tablespoon of lemon juice and sugar, and let them marinate. Wash the parsley, shake it dry, and chop it finely.
4. 4. Season the soup with salt and chili. Blend it thoroughly with an immersion blender and adjust with lemon juice to taste. Serve the carrot coconut soup in bowls, garnished with the carrot strips and parsley. Enjoy your meal!

Nutrition per serving

• kcal: 250
• Protein: 4 g · Fett/Fat: 8 g · Carbs: 39 g