Summary

Ingredients

• 800 g carrot (s)
• 1 medium onion (s)
• 1 piece (s) ginger root, approx. 2 g
• 3 tablespoon oil, for frying
• 1 teaspoon sea salt
• 1 teaspoon, leveled curry powder, hot
• 1 teaspoon, leveled curry powder, sweet
• 1 teaspoon, heaped turmeric
• 1 pinch (s) cayenne pepper
• 400 ml vegetable stock, if possible free yeast
• 400 ml orange juice, organic
• 400 ml coconut milk
• 2 medium banana (s), ripe
• 1 tablespoon oil, for frying
• possibly maple syrup

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Instructions

1. Clean the carrots and cut into slices. Finely chop the onion. Peel the ginger and grate finely. Heat 3 tablespoons of oil in a large saucepan and sauté the onion with the ginger. Add the carrots and sauté briefly. Add the spices and deglaze everything with the vegetable stock. Cook the carrots for about 10 minutes and then puree the soup. Top up the soup with the orange juice and coconut milk and bring to the boil again. Maybe season the soup again.
2. Heat 1 tablespoon of oil in a non-stick pan. Peel the bananas and cut in half lengthways. Put the banana halves in the pan and fry briefly on both sides, approx. 1-2 minutes per side. The bananas should be light brown. If you like it sweet, sprinkle the bananas with a little maple syrup. However, I skip this step because the bananas are already very sweet.
3. Pour the finished soup into plates and place a banana half on each serving.
4. I like to serve the soup with chapatis (Indian pan bread) made from wholemeal spelled flour.
5. Tip:
6. If you use organic orange juice, you can be sure that the juice has not been clarified with gelatin and the soup is therefore vegan.