Carrot and ginger soup with curry

Ingredients for 4 servings:

• 1 onion(s)
• 30 g butter
• 400 g carrot(s)
• 1 tbsp curry, mild
• 1 shot of white wine
• 100 ml orange juice
• 1 small piece(s) ginger, freshly grated
• 1 tsp honey
• 500 ml vegetable stock
• 300 ml cream
• 50 g sour cream
• Salt
• Coriander leaves for decoration

Instructions

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

Peel and roughly dice the onion, and fry in butter. Wash, peel, and roughly chop the carrots, then add them to the pot and cook briefly. Add the curry and honey, mix well, and deglaze with the wine. When the liquid has almost evaporated, add the orange juice and vegetable stock. Season with ginger and simmer for a good 20 minutes. When the carrots are soft, add the cream and sour cream. Bring to a boil and then puree in a blender or with a hand blender. Season with salt, if desired. To serve: Serve the carrot and ginger soup on a plate and garnish with coriander leaves.