Yellow Vegetable Soup with Coconut Milk and Lemongrass

Ingredients

• 600 g mostly firm potatoes
• 200 g carrots
• 400 g pumpkin (Hokkaido pumpkin)
• 2 onions
• 1 Garlic clove
• 10 g fresh ginger
• 1 red chili pepper
• 3 tbsp Rapeseed oil
• 1 tsp ground turmeric
• 600 ml Vegetable Broth
• 250 ml unsweetened coconut milk
• Salt
• 1 Lime (juice)
• 2 lemongrass stalks
• fresh Thai basil (for garnish)

Instructions

1. 1.

   Wash, peel and cut the potatoes and carrots into 1 cm cubes. Wash the pumpkin, halve it, remove the seeds and cube it as well. Peel and finely dice the onions, garlic clove and ginger. Wash the chili pepper, halve it, deseed and finely dice it. Heat the rapeseed oil in a large pot and sauté the onions with the garlic until translucent.

2. 2.

   Add the ginger, chili pepper, turmeric and vegetables and sauté briefly. Pour in the vegetable broth, cover and cook for about 25 minutes until the vegetables are tender. Near the end of cooking add the coconut milk and season with salt and lime juice. Serve in hollowed-out coconut shells if desired, garnished with lemongrass stalks and Thai basil.