Carrot and potato soup

Ingredients for 2 servings:

• 2 large carrots
• 3 large potatoes
• ½ vegetable onion(s)
• 1 garlic clove(s)
• 1 piece(s) ginger (1.5 cm)
• 750 ml vegetable stock
• 1 sugar cube
• salt and pepper
• curry powder
• ½ tsp turmeric powder
• 1 pinch(s) nutmeg, freshly grated
• 2 tbsp sour cream
• a few stalks of parsley
• 8 mushrooms, brown
• some butter
• 1 ½ tbsp olive oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

with mushroom topping

Peel the carrots and potatoes and cut them into pieces or cubes. The smaller they are, the faster they will cook. Peel and dice the onion and garlic clove. Finely chop the ginger. Heat the olive oil in a high saucepan and sauté the carrots and potatoes together with the diced onion and sugar cubes until toasted. Add the diced ginger, season with pepper and salt, and sauté for a little longer. Now pour in about 500 ml of vegetable stock, add the turmeric, nutmeg, and curry powder, and simmer until the carrots and potatoes are tender. In the meantime, halve or quarter the mushrooms, depending on their size, and fry them in butter in a small pan. Finally, add salt and keep warm. When the carrots and potatoes are tender enough, remove the pan from the heat and puree everything finely with a hand blender. Then return it to the heat and top up with enough of the remaining vegetable stock until the desired soup consistency is reached. Now season again, bring to a boil briefly, and then reduce the heat. Finally, if desired, stir in the sour cream with a whisk. Serve the soup in deep bowls, top each with a few fried mushrooms and some chopped parsley, and serve. Fresh potato bread goes wonderfully with it.