Carrot-coconut soup with peanut butter sauce

Ingredients

• 2.2 lbs carrots (1kg)
• 2 tablespoons olive oil
• salt and black pepper (to taste)
• 1 tablespoon frying oil
• 1 medium onion
• 1 inch piece of fresh ginger (3 cm)
• 1 can coconut milk (14 fl oz/400ml) (reserve 2 tablespoons for the sauce!)
• 3 cups vegetable broth (720-750ml)
• salt and black pepper (to taste)
• 3 tablespoons smooth peanut butter
• 2 tablespoons coconut milk
• 1.5 tablespoons lime juice
• 1 tablespoon maple syrup (or honey)
• peanuts (cut into small pieces, roasted and salted)

Instructions

1. 1

   --- Roast the carrots: ---

2. 2

   Preheat the oven to 200 °C / 400 ° F / Gas Mark 6, no fan (if you have a convection oven reduce the temperature by about 20°)

3. 3

   Peel the carrots and cut lengthwise into 2-4 parts (depending on the size of the carrots, the pieces should be more or less the same size). Season with salt and pepper and toss with 2 tablespoons of olive oil. Spread in an even layer and bake for about 45 minutes, until tender. If your carrots are not browned by this time, turn on the fan or increase the temperature and bake until fork-tender and browned.

4. 4

   --- Make the peanut butter sauce: ---

5. 5

   In a small bowl, whisk all the ingredients for the sauce together and set aside. It's best to mix it in a food processor.

6. 6

   --- Make the soup: ---

7. 7

   Dice the onion, peel and grate the ginger.

8. 8

   In a large pot, heat the oil over medium heat. Add the onion and cook for about 5 minutes, until translucent, then add the ginger and cook for another minute.

9. 9

   Add the roasted carrots, broth and coconut milk, cook over medium-low heat for about 5 minutes.

10. 10

    Puree the soup with an immersion (hand) blender until smooth. Add more broth if you like your soup thinner.

11. 11

    Serve with a swirl of the peanut butter sauce and sprinkle with chopped peanuts.

12. 12

    Enjoy!