Curry Vegetable Soup

Ingredients

• 1 Organic Lime
• 1 large kohlrabi
• 1 red bell pepper
• 1 stalk leek
• 2 carrots
• 20 g ginger (1 piece)
• 1 Garlic clove
• 400 ml coconut milk (1 can)
• 1 tsp ground turmeric
• 1 tsp curry powder
• 1 tsp ground coriander
• 0.5 tsp ground cumin
• 1 pinch chili powder
• 600 ml Vegetable Broth
• 300 g Tofu
• 10 g cilantro (0.5 bunch)
• 1 tbsp light soy sauce
• 10 g sesame seeds (2 tsp)

Instructions

1. 1.

   Wash the lime, pat dry and thinly slice the zest. Squeeze out the juice. Peel the kohlrabi and shave into thin slices. Wash, deseed, and dice the bell pepper. Wash the leek, trim, and cut into ~1 cm rings. Peel the carrots, quarter lengthwise, and chop into small pieces. Peel and finely mince the ginger and garlic.

2. 2.

   Take 2–3 tbsp of the solid part from the coconut milk, melt it in a large pot, and sauté the ginger and garlic until translucent. Sprinkle with turmeric, curry powder, coriander, cumin, and chili, and stir briefly. Add the remaining coconut milk and broth, bring to a boil. Add carrots, kohlrabi, leek, bell pepper, and lime zest; simmer covered over medium heat for 10–15 minutes.

3. 3.

   Meanwhile cube the tofu. Wash cilantro, shake dry, and pluck the leaves.

4. 4.

   Remove the lime zest from the soup. Add the tofu and let it warm through. Season with lime juice and soy sauce. Divide into four bowls and sprinkle each with sesame seeds and cilantro leaves.