Carrot curry soup

Ingredients for 3 servings:

• 6 large carrots
• 1 potato(s)
• 1 m.-sized onion(s)
• 1 garlic clove(s)
• 2 tsp curry powder
• 2 tsp coriander, ground
• 100 g cream cheese
• some salt and pepper
• 800 ml vegetable stock
• possibly sour cream or yogurt

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Exotic variation of the ever-popular carrot soup

Roughly chop the onion and sauté in a pan until translucent. Peel the carrots and potatoes, cut them into large pieces, and add them to the onion. Peel the garlic and press it into the pan. Sauté everything together briefly and deglaze with the stock. Cook the vegetables in the liquid over medium heat until soft (approx. 20-25 minutes). Puree everything until smooth. You can leave in some of the larger pieces of carrots, if you like. Add the cream cheese and whisk briefly again. Add the curry powder and coriander, and season with salt and pepper. A dollop of sour cream or yogurt also tastes great with this dish.