Deportation Route Soup

Name: Deportation Route Soup
Yield: 4 people
Ingredients: 1 onion; 2 cloves garlic; 2 red bell peppers; 1 red chili pepper; 800 g ripe tomatoes; 1 l vegetable stock; 1 lime; 2 tbsp white wine vinegar; 2 tbsp olive oil; 150 ml coconut milk; 12 baby carrots (preferably thin and long); 1 bunch coriander; salt and pepper

Based on:

TypeSoup

Serves4 people

DateNovember 9, 2026

Two-toned soup with a row of carrots as a deportation flight: sharp, sour, and divided on the plate.

A fiery, two-toned soup: one side sharp red tomato with chili, the other side fresh-sour lime green. In the middle, a row of upright, diagonally placed baby carrots represents the deportation flight dominating the news. The carrots visualize the line of expulsion: unmistakable, sharp, and divided.

Ingredients

1 onion
2 cloves garlic
2 red bell peppers
1 red chili pepper
800 g ripe tomatoes
1 l vegetable stock
1 lime
2 tbsp white wine vinegar
2 tbsp olive oil
150 ml coconut milk
12 baby carrots (preferably thin and long)
1 bunch coriander
salt and pepper

Method

Roughly chop onion, garlic, bell pepper, and chili pepper.
Sauté onion and garlic in 1 tbsp olive oil in a large pot until translucent.
Add bell pepper, chili, and tomatoes. Cook for 5 minutes.
Pour in the stock, bring to a boil, and simmer for 20 minutes.
Blend the soup smooth with a stick blender. Season with salt, pepper, and 1 tbsp white wine vinegar.
Remove half the soup. To this half, add the juice of 1 lime, 1 tbsp white wine vinegar, and coconut milk. Stir until pale green.
Briefly boil the baby carrots until just tender. Drain.
Pour the red soup on one side of each bowl, the lime-green soup on the other.
Place 3 baby carrots diagonally in the center of each bowl, like a departing flight.
Garnish with coriander leaves.

Serving notes

Serve with a lime wedge for extra sourness.
Lay the spoons across the carrots for a visual 'border'.