Orange‑Paprika Soup with Turmeric

Ingredients

• 2 onions
• 2 Garlic cloves
• 5 g ginger root
• 4 Carrots
• 1 red bell pepper
• 1 yellow bell pepper
• 2 tbsp olive oil
• 1 tsp red curry paste
• 1 tsp yellow curry paste
• Salt
• Pepper
• 2 tsp Turmeric powder
• 3 oranges (juice)
• 700 ml vegetable broth
• 2 tbsp coconut chips (20 g)
• 5 g cilantro (handful)
• 1 tbsp lime juice
• a pinch chili flakes

Instructions

1. 1.

   Peel and dice onions, garlic, and ginger. Peel carrots and cut into pieces. Clean bell peppers, wash, and cube separately. Heat 1 tbsp oil in each of two pots. Sauté half the onions, garlic, and ginger over low heat for 2 minutes; add half the carrots. In one pot add red pepper cubes, in the other yellow ones, sauté 3–4 minutes with stirring on medium heat. Stir red curry paste into red peppers, yellow paste into yellow peppers. Season all with salt, pepper, and 1 tsp turmeric; deglaze with orange juice and top up with broth. Simmer soups for 15–20 minutes over low heat.

2. 2.

   Meanwhile toast coconut chips in a hot pan without oil for 3 minutes on medium heat, set aside to cool. Wash cilantro, pat dry, and break leaves into pieces.

3. 3.

   Puree both soups with an immersion blender until smooth; season with lime juice. Pour both soups simultaneously into bowls, stir lightly, sprinkle toasted coconut chips, and garnish with cilantro and chili flakes.