Summary

Ingredients

• 600 g carrot (s)
• 400 g banana (s) (plantains)
• 2 onions)
• 1 large clove garlic
• 1 piece (s) ginger (approx. 20-25 g), peeled
• 2 tablespoon olive oil
• 400 ml vegetable stock
• 3 tablespoon lemon juice or lime juice
• Salt and pepper, black from the mill
• some chilli flakes or cayenne pepper

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Instructions

1. Peel and chop the onions and garlic. Peel and finely dice the ginger. Peel the carrots and cut into slices. Peel the plantains and cut into slices about 2 cm thick. Sweat the onions in the oil for 3 - 4 minutes until translucent. Add the garlic and cook for 1 minute. Add the carrots and ginger, stir well and fry for another 3 - 4 minutes, stirring occasionally. Pour in the broth and bring to the boil. Then add the banana slices and cover and simmer for 20-25 minutes over low heat. When the vegetables are soft, continue cooking until almost all of the liquid has evaporated. Take the pot off the stove and use the potato masher to make a coarse mash. Season to taste with salt, pepper, cayenne pepper or chilli flakes and lime juice.