Summary

Ingredients

• 1 kg carrot (s)
• 1 piece (s) ginger, (approx. 2 cm)
• 2 teaspoons vegetable oil
• 700 ml vegetable stock, (3 teaspoons instant powder)
• 2 teaspoons peanuts, chopped
• 120 ml coconut milk
• some salt and pepper

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Instructions

1. Peel the carrots and ginger. Slice the carrots, chop the ginger. Put both in a saucepan and pour the broth on top (I always boil water in the kettle for the broth, then pour it into a measuring cup, add the stocking powder, stir, done and that over the vegetables). Cook in a closed pot for 15 minutes.
2. Then puree the soup with a hand blender, add coconut milk and season with salt & pepper. Sprinkle with chopped peanuts and serve.
3. This is the first carrot soup of its kind that I have cooked so far and I find it very simple and super delicious and for us it was enough as a main course with a roll for 2 people. If you count WW-PP, you can count towards 5 PP per serving.