John Myers
Carrots – Curry Soup
The perfect carrots – curry soup recipe with a picture and simple step-by-step instructions.
- 400 g Carrots
- 1 piece Chopped onion
- 2 piece Garlic cloves chopped
- 150 g Waxy potatoes
- 1 piece Red chilli pepper
- 2 tbsp Olive oil
- 800 ml Vegetable broth
- 2 tsp Curry
- 200 ml Coconut milk
- 1 pinch Sugar
- 2 tbsp Lime juice
- 2 tbsp Creme fraiche Cheese
- 2 tbsp Chopped coriander
- 2 tbsp Chopped parsley
- 1 pinch Salt
- 1 pinch Pepper from the grinder
- Peel the carrots and cut into slices. Peel and roughly chop the potatoes. Halve and core the chilli and cut into fine strips.
- Heat the oil in a large saucepan and sauté the curry, onion and Knofi in it. Add the carrots, potatoes and chilli and sauté briefly. Deglaze with the broth and coconut milk and season with sugar, salt and pepper. Simmer gently for 20 minutes.
- Puree the soup with the magic wand and season with salt and pepper if necessary. Finally fold in the herbs. Serve the soup and decorate with a dollop of creme fraiche.
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