Summary

Ingredients

• 0.5 stick ½ leek
• 3 large carrot (s)
• 3 medium potato (s)
• 1 small bell pepper (s), red
• 1 small Piece (s) ginger, the size a thumb
• 1 large clove garlic
• 1 teaspoon curry
• 1 teaspoon turmeric powder
• 1 shot white wine, vegan
• 0.25 liter ¼ orange juice
• 1 can coconut milk à 400 ml
• 2 cans water, 400 ml each
• 4 teaspoons vegetable stock powder
• 1 pinch (s) chili powder
• salt and pepper
• Cooking oil

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Instructions

1. Cut the washed leek into rings and sauté with oil in a saucepan. Cut the carrots, potatoes, bell pepper, ginger and garlic into small cubes and add them. Fry for about 5 minutes. Dust with curry and turmeric and let sweat briefly. Deglaze with a dash of white wine. Add orange juice and a can of coconut milk and fill this empty can twice with water and pour the water into the pot. Add the chilli powder and a little salt and simmer for about 20 minutes. Season to taste with salt and pepper. Puree and serve.