Peel and cut the carrots. Peel the onion and the garlic and chop them finely.

Heat up the olive oil in a suitable saucepan or pot. Add the onion and the garlic and stew for around 5 minutes while you keep stirring. If needed, turn the volume down so the onion doesn’t burn.

Add the carrots and pour the bouillon. Reduce the volume and leave the soup simmer for 15-20 minutes or until the carrots soften.

In the end add the peanut mousse, strain the soup with a blender. Add salt and black pepper if you like.If the soup is not thick enough let it simmer until it thickens. But if it’s more like a puree and is too thick, add some water or vegetable stock.

Serve the soup with a few drops or a spoon of red Thai curry paste. It really adds some extra flavour and spiciness.