Carrot and ginger soup

Ingredients for 4 servings:

• 250 g carrot(s)
• 1 stalk(s) leek
• 1 large tomato(s)
• 2 tsp powdered sugar
• 800 ml vegetable stock
• 1 large apple
• 1 tsp ginger, finely chopped
• 2 slices garlic
• 1 tsp curry powder
• 1 tsp coriander
• 1 tsp all-spice
• 1 tsp black pepper
• ½ tsp cinnamon
• 200 g cream
• 40 g butter, cold

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Clean, peel, and dice the carrots. Clean, wash, and finely chop the leek. Wash, quarter, and dice the tomato. In a saucepan, caramelize 1 teaspoon of powdered sugar over medium heat until light. Add the carrots, leek, and tomato and sauté briefly. Pour in the stock and simmer the vegetables over low heat for about 20 minutes. Meanwhile, wash, core, and thinly slice the apple. Chop two apple slices and add them to the soup with the ginger, garlic, and curry powder. Season the soup with coriander, allspice, and black pepper. Add the cream and 3 tablespoons of butter to the soup and puree with a hand blender. Caramelize the remaining powdered sugar over medium heat until light. Add the remaining apple slices and the remaining butter and fry the slices on both sides. Garnish the soup with the apple slices.