Peanut Soup with Whole Peanuts

Chop the garlic and the onion finely, cut the carrots and the leek into thin slices.1 medium onion + 1 garlic clove + 10 oz carrots/ 300 g

Saute: Heat the oil in a pot and saute the onion, garlic, and carrots lightly, about 3 minutes.2 tablespoons oil

Add ½ cups (125 ml) of the vegetable broth, allow the liquid to reduce for about 2-3 minutes, then add the leek, maple syrup (or honey), and curry powder. Mix well, and then add the rest of the vegetable broth. Bring to a boil and let cook for about 10 minutes until the vegetables are almost done.½ cups (125 ml) of the vegetable broth + 7 oz leek/ 200 g + 1 teaspoon maple syrup + 2 teaspoons curry powder + 3 cups vegetable broth/ 700 ml

Add the coconut milk to the soup, bring to a boil, and let simmer for a few more minutes. 1 can coconut milk

Add peanuts: Turn off the heat and add the peanuts to the soup. Adjust the taste with a little lemon juice, salt, and pepper.⅔ cup whole shelled roasted peanuts/ 100 g + ½ - 1 tablespoon lemon juice + ½ teaspoon fine sea salt + ¼ teaspoon freshly ground black pepper

Serve peanut soup: Sprinkle with some chopped coriander and/or parsley and serve immediately.1-2 tablespoons chopped coriander