Zucchini, celery, and apple curry soup

Ingredients for 4 servings:

• 1 ½ m.-large zucchini
• ½ celeriac
• 1 apple
• ½ leek(s)
• 1 potato(s)
• 1 shallot(s)
• 1 garlic clove(s)
• 50 g butter
• 100 g cream
• 600 ml vegetable stock
• ¼ lemon(s), juice
• 2 tsp Thai curry powder
• 1 tsp turmeric powder
• 1 pinch(s) coriander powder
• salt and pepper
• 1 tsp agave syrup
• 1 sprig of fresh parsley

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

Wash the vegetables and chop into small pieces. Peel the shallot, garlic, celeriac, and potato beforehand. Don’t peel the apple, but core it and also chop it finely. Sauté the shallot and garlic in butter. Sauté a little with the curry powder. Add the remaining vegetables and apple pieces and continue to sauté, stirring constantly. Deglaze with the vegetable stock, bring everything to a boil briefly, and add salt, coriander powder, turmeric powder, and agave syrup. Simmer everything for 20 minutes. Then purée the soup, add cream, lemon juice, and pepper, and season to taste. Add more curry, salt, water, and lemon juice to taste. Whisk a little cream until stiff for serving. Serve the soup with fresh parsley and whipped cream.