Ingredients

• 1 tablespoon coconut oil
• 1 clove garlic
• 1/2 sweet onion
• a piece of celery stalk or leek
• 500 g carrots
• 2 teaspoons grated ginger
• 1 tablespoon peanut butter
• 1/2 teaspoon chili powder
• 1/2 teaspoon turmeric
• 1/2 teaspoon cumin
• pinch of cinnamon
• 600 ml vegetable broth
• 250 ml coconut or almond milk

Preparation

1. In a pot melt the oil and soften the chopped garlic and onion. Add the chopped leek or celery and sauté for another 1-2 minutes. Add the peeled and sliced carrots, grated ginger, peanut butter and chili, sauté occasionally stirring for about 2 minutes, meanwhile you can add 1-2 tablespoons of water or broth so the ingredients don't burn. Season with turmeric, cumin and cinnamon.
2. Pour in the broth and bring to a boil. Cook covered for about 20 minutes until the carrots are soft. Blend in a standing blender into cream with the addition of milk. Check seasoning. Serve with sautéed tofu, sesame and cilantro.