Carrot soup with apple and ginger

Ingredients for 4 servings:

• 300 g carrot(s), peeled
• ½ vegetable onion(s)
• 1 tomato(s)
• 1 tbsp powdered sugar
• 800 ml vegetable stock
• 1 garlic clove(s)
• ½ tsp curry powder (Madras Curry)
• 1 apple (sweet and juicy variety)
• 1 tsp ginger, grated
• 1 pinch of cinnamon
• Pepper, freshly ground black
• 4 tbsp butter, cold
• 200 g cream
• Parsley
• coriander

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

warming in the cold season

Peel and chop the carrots and onion, and chop the tomato, removing the stems. Caramelize 1 teaspoon of powdered sugar in a saucepan over low heat, add the carrots and onion, and sauté briefly. Pour in the stock and simmer gently over low heat for about 20 minutes. Peel and chop the garlic clove. Quarter the apple and remove the core. Chop half of the apple slices and add them to the soup with the ginger, garlic, and curry powder. Season with cinnamon and freshly ground pepper. Add a little salt if desired. Thinly slice the other apple slices. Then add the cream and 3 tablespoons of butter and purée the soup with an immersion blender. Caramelize the remaining powdered sugar in a pan over medium heat. Add the remaining apple slices and the remaining butter and fry until lightly browned on both sides. Use an immersion blender to bring the soup to a froth, serve, and garnish with the apple slices. Add parsley or coriander to garnish.