Carrot soup with apple and ginger

Ingredients for 4 servings:

• 300 g carrot(s)
• 1 onion(s)
• 1 tomato(s)
• 2 tsp powdered sugar
• 800 ml vegetable stock
• 1 garlic clove(s)
• 1 apple, red
• 1 tsp ginger, chopped
• ½ tsp curry powder, mild
• 1 tsp coriander
• 1 tsp black peppercorns
• 1 tsp cinnamon, crushed bark
• 200 g cream
• 4 tbsp butter, cold

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

velvety-spicy palate pleaser

Peel and chop the carrots and onion. Wash and chop the tomato. In a saucepan, caramelize 1 teaspoon of powdered sugar over low heat until light, then add the vegetables and sauté briefly. Pour in the stock and simmer the vegetables over low heat for about 20 minutes. Peel and halve the garlic. Quarter the apple and remove the core. Cut the apple quarters into thin slices. Peel and chop two apple slices and add them to the soup with the ginger, garlic and curry powder. Place the coriander, peppercorns and cinnamon in a spice grinder, grind them and season the soup. Add the cream and 3 tablespoons of butter and puree the soup with an immersion blender. Caramelize the remaining powdered sugar in a pan over medium heat until light. Brown the remaining apple slices in it on both sides. Use an immersion blender to froth the soup again, serve in soup bowls and garnish with apple slices.