John Myers
Curry Vegetable Soup
The perfect curry vegetable soup recipe with a picture and simple step-by-step instructions.
- 200 g Carrots
- 200 g Potatoes
- 130 g 1 Stück Porree
- 100 g 1 Zwiebel
- 100 g 1 Stück Sellerie
- 100 g Red lenses
- 10 g 1 Stück Ingwer
- 2 piece Garlic cloves
- 2 tbsp Sunflower oil
- 2 tsp Red curry paste
- 1 tsp Mild curry powder
- 1300 ml Hot water
- 150 ml Coconut milk
- 4 big pinches Coarse sea salt from the mill
- 0,5 tsp Glutamate / alternatively ½ teaspoon instant chicken broth
- 1 tbsp Ketchup Manis
- 1 tbsp Maggi wort
- 2 tbsp Finely chopped coriander
- 4 Stalk Parsley
- Cream double
- Peel the carrots with the peeler and dice finely. Peel, wash and finely dice the potatoes. Clean and wash the leek, quarter lengthways and cut into fine strips. Peel onion and chop finely. Clean and finely dice the celery. Peel the ginger and garlic cloves and dice them very finely. Heat sunflower oil (2 tbsp) in a saucepan, add the vegetables (onion cubes + garlic cubes + ginger cubes, carrot cubes + celery cubes and red lentils + leek strips + potato cubes) one after the other and fry / sauté. Add / stir in red curry paste (2 teaspoons) and mild curry powder (1 teaspoon) and deglaze / pour in the hot water (1300 ml) and coconut milk (150 ml). Season with coarse sea salt from the mill (4 big pinches) and glutamate (½ teaspoon / alternatively ½ teaspoon instant chicken broth). Let everything with the lid simmer / boil for approx. 25 – 30 minutes. Finally, season with sweet soy sauce (1 tbsp) and Maggi seasoning (1 tbsp) and fold in the cut coriander (2 tbsp). Pour the curry soup onto deep plates and garnish with a dollop of crème double and a stick of parsley, serve.
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