Asian Carrot and Pepper Soup with Bread Chips

Summary

Ingredients

• 0.5 ½ ciabatta
• 60 g butter
• 2 cloves garlic
• 3 small bell peppers
• 300 g carrot (s)
• 1 medium onion (s)
• 1 piece (s) ginger, the size a thumb
• 200 ml coconut milk
• 7 pinches pepper
• 1 teaspoon paprika powder, noble sweet
• 1 pinch (s) paprika powder, smoked
• 0.5 teaspoon ½ cayenne pepper
• 1 teaspoon curry
• 0.25 teaspoon ¼ coriander powder
• 1.4 liters vegetable stock

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Instructions

1. Preheat the oven to 200 C ° top / bottom heat.
2. For the bread chips, first cut the ciabatta into 0.5 - 1 cm slices. Then melt the butter. Spread the melted butter on one side of the bread slices. Then season half of the bread slices with a lot of salt. Now bake the bread slices for 12 minutes on a wire rack lined with baking paper.
3. While baking, cut half of the garlic cloves you used into pieces. When the bread chips look crispy, they can be taken out of the oven. Then rub the garlic pieces on the buttered sides of the unsalted chips. Now let the chips cool down.
4. For the soup, first cut the peppers into large pieces. Then peel the carrots and cut them into large pieces. Then peel and chop the onion, remaining garlic and ginger.
5. Fry the ginger, garlic and onion. After 4 - 5 minutes add the carrots and pour in the vegetable stock. Bring everything to the boil and then let the carrots cook in the broth. After 5 minutes add the peppers to the broth and let it cook for 10-12 minutes.
6. When the vegetables are done, puree the soup. After pureeing, let the soup simmer briefly and then add the coconut milk. Let the soup simmer for another 5 minutes over low heat. Then add the spices and let the soup simmer for another 8-10 minutes.
7. 415 Kcal per serving