Carrot soup with turmeric, pomegranate and roasted peanuts (vegan)

Recipe for 4 persons

Preparation: 10 minutes
Cooking: 15 minutes

600 ml vegetable stock or water
200 ml coconut milk
500 g carrots
60 g onions
4 peeled mandarins

20 ml rapeseed oil
15 g ginger
15 g salt
1 pinch cinnamon
1 espresso spoon turmeric
1 pinch cumin
50 g maple syrup

40 g peanuts
40 g finely chopped spring onions
20 g sliced carrots
5 g finely chopped chives
40 g pomegranate seeds

How to make it
Peel and dice the carrots and onions. Next, bring the vegetable stock, coconut milk and mandarins to boil in a stock pot, add the vegetables and leave to simmer briefly. Transfer to a high-powered blender (Thermomix or similar) while still hot and add the seasoning, oil and maple syrup. Slowly increase the speed of the blender and run it at the maximum speed for about 8 minutes until the soup is smooth.

While you are blending the soup, roast the peanuts in a pan over a low heat. Add the spring onions and sliced carrots as soon as the nuts start to change colour.

You can make the soup particularly foamy by briefly blending it using a hand blender before serving. Add a bit more ginger if you like things spicy.

Good to know
Turmeric has anti-inflammatory properties. The curcumin it contains causes the liver to produce more bile and gastric acids, which is good for the digestion.

Serve the frothy soup in a soup bowl and garnish it with the roasted add-ins and fresh pomegranate seeds.

Shopping list
550 g carrots
1 onion (at least 60 g)
15 g ginger
40 g spring onion
5 g chives
4 mandarins
1 fresh pomegranate
40 g peanuts
200 ml coconut milk
20 ml rapeseed oil
50 g maple syrup