Curry carrot cream soup

Ingredients for 4 servings:

• 4 m.-sized carrot(s)
• 1 kohlrabi
• 1 liter vegetable broth (instant)
• 100 ml cream
• 1 tsp curry powder
• salt and pepper
• Cayenne pepper
• 1 clove(s) garlic
• some oil
• 2 tbsp sunflower seeds or pumpkin seeds

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Peel and dice the carrots and kohlrabi. Cook the cubes in 1 liter of vegetable broth for about 15 minutes until tender. Add the cream and puree. Add the curry and garlic (chopped or crushed) and simmer for another 10 minutes. If the soup is too thick, add a little more water. Season with salt, pepper, and, if you like it spicy, cayenne pepper. Toast sunflower or pumpkin seeds in a pan and sprinkle over the soup before serving.