Summary

Ingredients

• 3 shallot (s)
• 3 spring onion (s)
• 1 tablespoon tomato paste
• 750 ml vegetable stock
• 5 tablespoon peanut butter
• 3 tablespoon coconut milk
• 1 tablespoon lemon juice
• Chili powder
• salt
• Pepper, whiter
• some butter

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Instructions

1. Peel the shallots and clean the spring onions. Chop both and roast them until golden in melted butter. Add tomato paste, some chili powder, salt and 1/4 l vegetable stock. Simmer for about 10 minutes and then puree. Mix in the rest of the broth, peanut butter and coconut milk with the whisk. Simmer for a few more minutes and season to taste again.
2. Tip: If necessary, you can also do it without coconut milk or I sometimes use grated coconut for it.