Ingredients:( 4 bigger bowls/plates – around 500 kcal per serving without bread)

  • about 800g of carrot
  • 1 onion (minced)
  • 2 tablespoon of red curry paste
  • 1 chilli pepper ( minced)
  • 2 cans coconut milk
  • 400g tofu ( minced)
  • 70 g ginger (minced)
  • 1 teaspoon vegetable stock
  • 150 ml lemon juice


  • cut the carrots in small pieces and put them in a pot
  • cover the carrots with water and add the vegetable stock –> bring the water to boil and the carrots to cook, when the water starts boiling add onion, chilli pepper, tofu and ginger
  • when the carrots are soft (u can test by poking them with a fork) add the coconut milk, currypaste and lemon juice –> use a staff mixer to combine everything until it is a creamy soup
  • let it cook for further 10 min on low heat and stir every now and then
  • serve the soup with some nice bread (homemade see OliveCornBread or bought)

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