Summary

Ingredients

• 1 clove garlic
• 1 onion (s)
• 2 carrot (s)
• 3 tablespoon oil
• 75 ml white wine, dry
• 1 leek
• 1 tablespoon honey
• 1 tablespoon sugar
• 2 teaspoons curry powder
• 750 ml vegetable stock
• 175 g peanuts, unsalted
• 150 ml cream
• 250 ml coconut milk or coconut pulp
• 2 tablespoon peanut butter
• salt and pepper
• Chili oil

Print Recipe Pin Recipe

Instructions

1. First peel the garlic, onions and carrots. Finely chop the garlic and thinly slice the onions and carrots. Sweat everything together in oil and add the wine. Then let it boil down.
2. Add the sliced leek, honey, sugar and curry powder and bring to the boil briefly. Then add the broth and let everything simmer gently for about 6 minutes.
3. In the meantime, roast the peanuts in a pan and stir into the soup together with the cream, coconut paste and peanut butter. Season to taste with salt and pepper and then drizzle the individual portions with chili oil as desired.
4. Tip: Also tastes good as a sauce with rice!