Summary

Ingredients

• 2 tablespoon olive oil, virgin or ghee
• 2 onions)
• 2 cloves garlic)
• 1 teaspoon chilli pepper (s), dried, chopped
• Paprika powder
• Cumin, whole
• Garam Masala Spice Mix
• 1 liter vegetable stock
• 1 kg carrot (s)
• 3 leeks, thick
• 1 cup cream or a can coconut milk
• soy sauce
• Salt and pepper, freshly ground

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Instructions

1. Put olive oil or ghee in a large saucepan and heat. Add the chopped onion and fry. Press the garlic and add to the onions that have become translucent and fry briefly. Now briefly brown the chiles, pepper, paprika, cumin and garam masala and deglaze with about a liter of vegetable stock.
2. Now add the peeled and sliced carrots and simmer for about 20 minutes. Then puree with the hand blender.
3. In the meantime, let the cleaned and sliced leek simmer in another saucepan for about 10 minutes in a little vegetable stock and finally add to the pureed carrots. Now refine with the cream or coconut milk and season with salt and soy sauce.
4. If you like, sprinkle fresh chopped parsley or fresh chives over the finished soup.