Carrot cream soup

Ingredients for 4 servings:

• 800 g carrot(s)
• 100g bacon
• 1 small onion(s)
• 100 g durum wheat semolina
• 500 ml vegetable stock
• n. B. Vegetable broth for pouring
• 100 ml cream
• e.g. sour cream
• e.g. salt and pepper
• n. E.g. curry powder or red curry paste

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

with curry and semolina

First, bring the semolina and stock to a boil and remove from the heat. Then finely dice the onion, finely chop the bacon, and fry them together in a pan. Peel and dice the carrots, and add them to the pan. Fry briefly, then pour in the stock so that everything is just covered. Simmer for 20 minutes, then puree everything and stir in the semolina. You can then decide whether to add more stock. Season everything with cream, curry, salt, and pepper. Tip: I always use regular curry, but you can also add about 1 tablespoon of red curry paste to the soup. This gives it a slightly stronger flavor without being too spicy!