Curry – Lemongrass Soup

Ingredients for 4 servings:

• 2 carrots
• 1 stalk(s) leek
• 1 apple
• 1 liter vegetable broth
• 175 ml coconut milk, light (25% coconut juice)
• 2 slices garlic
• 2 slices of ginger
• 1 tsp curry
• Salt
• 2 stalks of lemongrass
• 2 tbsp basil, Thai (alternatively regular)
• Cayenne pepper

Instructions

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

Peel the carrot and slice thinly. Trim, wash, and slice the leek. Wash, core, and dice the apple. Simmer the vegetables and apple in the vegetable broth until soft, just below boiling point, for about 10 minutes. Add the coconut milk, garlic, ginger, and curry to the soup and blend until frothy. Season with salt and a little cayenne pepper. Cut the lemongrass lengthwise, let it simmer in the soup for 10 minutes, then remove it. Whisk the soup back to a froth, and ladle it into two warm soup bowls. Sprinkle with Thai basil when serving. Garnish with fine carrot and leek strips on top of the soup.