CARROT AND PUMPKIN SOUP WITH FRESH GINGER AND BAYERN

Bayern

vegan

soup

medium

Christina Hubbeling

INGREDIENTS FOR 4 PERSONS

725 g carrots (net weight 500 g)
310 g pumpkin or butternut squash (net weight 285 g)
50–60 g fresh ginger
1 onion
2 tbsp coconut oil
3 level teaspoons of salt
1 liter of boiling water
150 ml thick, creamy Thai coconut milk
Dried chili flakes
TOMAMI Bayern (formerly Vegami)

INSTRUCTIONS

Prepare and peel the carrots and the pumpkin/butternut squash. Dice the carrots and pumpkin/butternut squash and set aside. Scrape the peel off the ginger and chop the ginger
into small pieces. Peel and chop the onion. Heat the coconut oil in a large saucepan. Add the carrots, pumpkin/butternut squash, ginger and onion and sauté for five minutes over a very high heat, stirring occasionally, so that delicious toasted notes can develop. Pour in the boiled water and simmer with the lid closed for approx. 20 minutes on a low heat until soft.
Puree in a blender or with a hand-held blender; stir in the coconut milk. Distribute the soup into the soup bowls, sprinkle with chili flakes as desired and season each portion with
approx. 1 teaspoon of TOMAMI Bayern (formerly Vegami).

N.B. Vegetable peels contain many valuable nutrients. To preserve these as much as possible, it is advisable to peel the carrots, pumpkin and ginger only very thinly. A butternut
squash can be prepared with the skin on. The same applies to the carrots, provided they have been thoroughly washed.

Preparation time: 45 minutes

This fiery soup provides us with healthy nutrients. Seasoned with Bayern, it tastes delicious and nourishes body and soul in equal measure.

A recipe by Christina Hubbeling