Rote-Linsen-Kokos-Suppe mit Mangochutney

Suppe geht immer, da sind wir uns einig. Und wenn es draußen grau und kalt ist, geht am besten eine, die rundum ein „Ich wärme dich“ ausstrahlt. Und das tut diese hier. Zum einen ist da das Aussehen: satt gelb, intensiv orange, cremig und samtig. Zum anderen der Geruch: Curry, Ingwer und Kokos. Und zuletzt der Geschmack: eine Traumreise nach Indien. Naja, das klingt jetzt etwas übertrieben. Aber die Suppe hält definitiv, was sie verspricht: Wärme.



Für 4 Portionen

1 Zwiebel
2 Knoblauchzehen
frischer Ingwer (ca. 4 cm)
1 EL Kokosöl
1 Süßkartoffel
170 g rote Linsen
1 EL Curry
1 TL Kurkuma
1 l Gemüsebrühe
1 Dose Kokosmilch
1/2 Mango
Salz, Cayennepfeffer
Creme fraiche
Mango Chutney
schwarzer Sesam

Zwiebel, Knoblauch und Ingwer schälen und hacken. Die Süßkartoffel schälen und in Würfel schneiden. Die Mango vom Kern schneiden. Zwiebel und Knoblauch im Kokosöl anschwitzen. Ingwer und Gewürze dazu geben und kurz anbraten. Süsskartoffelwürfel und rote Linsen dazu geben, kurz mit dünsten, dann mit Gemüsebrühe und Kokosmilch aufgießen. Ca. 20 Minuten köcheln lassen. Dann die Mangostücke dazu geben und die Suppe fein pürieren. Mit Salz und Cayennepfeffer abschmecken.

Die Suppe in Schüsseln verteilen, mit je einem Klecks Creme fraiche und Mangochutney, gehackter Minze und schwarzem Sesam garnieren.


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