Ingredients

The following ingredients have 4 Servings
  • 1 medium onion
  • 1 garlic clove
  • 10 oz carrots (about 3 large carrots)
  • 2 tablespoons oil
  • 7 oz leek (about 1 medium)
  • 1 teaspoon maple syrup (Note1)
  • 2 teaspoons curry powder (Note 2)
  • 3 cups vegetable broth
  • 1 can coconut milk (400 g/ 14 oz)
  • 1/2 - 1 tablespoon lemon juice (to taste)
  • 2/3 cup whole shelled roasted peanuts (Note 3)
  • 1/2 teaspoon fine sea salt (or Kosher, more to taste)
  • 1/4 teaspoon freshly ground black pepper
  • 1-2 tablespoon chopped coriander and/or parsley

Instruction

  • Chop the garlic and the onion finely, cut the carrots and the leek into thin slices.
  • Heat the oil in a pot and saute the onion, garlic, and carrots lightly, about 3 minutes.
  • Add ½ cup (125 ml) of the vegetable broth, allow the liquid to reduce for about 2-3 minutes, then add the leek, maple syrup (or honey), and curry powder. Mix well, and then add the rest of the vegetable broth. Bring to a boil and let cook for about 10 minutes until the vegetables are almost done.
  • Add the coconut milk to the soup, bring to a boil and let simmer for a few more minutes. Turn off the heat and add the peanuts to the soup. Adjust the taste a little lemon juice, salt, and pepper.
  • Sprinkle with some chopped coriander and/or parsley and serve immediately.