Summary

Ingredients

• 1 tablespoon olive oil
• 2 medium onion (s)
• 1 clove garlic
• 1 teaspoon curry paste, green or curry powder
• 700 ml vegetable stock
• 200 ml coconut milk
• 600 g peas, reen, frozen
• 2 tablespoon crème fraîche
• salt and pepper

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Instructions

1. Chop the onions into small pieces and fry them briefly in olive oil. Then add the chopped garlic clove and the curry paste (be careful, pay attention to the amount of spiciness of the paste) and briefly roast. Then deglaze with the vegetable stock and coconut milk and add the peas. Bring to the boil and simmer for about 10 minutes over low heat.
2. Puree the soup as finely as possible. Add crème fraîche and season with salt and pepper.
3. As an insert, you can optionally use briefly fried vegetables such as carrots or spring onions.