Carrot Cream Soup with Walnut Croutons

Ingredients

• 500 g carrots
• 400 g sweet potatoes
• 1 sour apple
• 1 onion
• 2 Garlic cloves
• 30 g ginger
• 3 tbsp olive oil
• 400 ml Coconut milk (canned)
• 3 tsp Curry powder
• 1 pinch cinnamon
• Salt
• Pepper
• 2 whole grain bread slices
• 3 tbsp walnut kernels
• 2 tbsp Lime juice

Instructions

1. 1.

   Wash and chop carrots. Wash, peel, and chop sweet potato and apple. Peel and dice onion, garlic, and ginger.

2. 2.

   Heat 1 tablespoon oil in a pot. Add onion, garlic, and ginger; sauté over medium heat for 2–3 minutes. Add carrots, sweet potato, and apple; cook together for 2 minutes.

3. 3.

   Stir in coconut milk and set aside 4 tablespoons for garnish. Pour the remaining coconut milk and 500 ml water into the pot with the carrot mix. Season soup with curry powder, cinnamon, salt, and pepper; bring to a boil and simmer covered over low heat for 15 minutes.

4. 4.

   Meanwhile cube bread and roughly chop walnuts. Heat remaining oil in a pan. Add bread cubes and walnuts; cook until crisp, about 3–4 minutes.

5. 5.

   Puree the carrot soup finely. Season with salt, pepper, and lime juice. Garnish the soup with the reserved coconut milk and sprinkle walnut croutons on top.