500 g green peas
200 g potatoes, peeled & diced
1 carrot, peeled & chopped
1 onion, chopped
1 garlic clove, chopped
125 ml coconut milk
3 tbs Love.Food.Asia. Veggie Paste
1 kaffir lime leave
½ bunch fresh coriander, chopped (Save some leaves for serving)
1 tbs palm sugar
1 tbs peanut oil
1 pn cumin
Inspired by a German soup my grandmother used to cook I created this creamy Green Peas Soup. A typical during the week meal. Easy to prepare, delicious, vegan and gluten free!
Heat oil in a pot and fry onions, garlic and palm sugar until sugar is caramelized.
Add 1,2 l water with Veggie Paste and bring to a boil.
Add peas, carrot, potatoes and kaffir lime leave.
Reduce heat a cook for 20 minutes.
Add cumin and taste with salt and pepper.
Pour in coconut milk and use a blender to make a creamy soup.
Serve with fresh coriander leaves and roti.