2 cloves garlic
6 cm fresh ginger
1 red chili
1 kg carrots + 2 more carrots
1 cup roasted peanuts
2 cans coconut milk
2 lime
To have at home
2 tablespoons canola oil
2 tablespoons vegetable stock
1 tablespoon soy
1 teaspoon honey
salt and pepper
Peel and chop the garlic and ginger. Chop the chili and slice all the carrots, except two. Heat oil in a large saucepan and fry the garlic, ginger and chili until softened but not taken on color. Add carrots and stock. Fill with water so that the carrots are just covered and cook until the carrots are soft, about 15 minutes.
Roughly grate the two saved carrots. Grate zest from a lime. Pulse the peanuts and add soy, honey and 1 tablespoon lime juice in a food processor. Dilute with water until you get a reasonably creamy consistency.
Pour off some of the boiling water from the carrots but save it. Mix the soup using an immersion blender until smooth. Add coconut milk and dilute with boiling water to the desired consistency and season with lime juice, salt and pepper. Serve the soup hot and top with grated carrot, peanut pesto and lime zest.