Curry potato soup

Ingredients for 4 servings:

• 500 g potatoes
• 30 g butter
• 1 m.-sized onion(s)
• salt and pepper
• 1 tbsp curry, good quality
• 1 tbsp curry paste, yellow
• 1 dash of soy sauce
• 750 ml vegetable stock
• 150 ml apple juice
• 1 carrot(s)
• 1 garlic clove(s)
• 1 piece(s) ginger, small (approx. 15 grams to taste)
• 30 g raisins
• 200 ml vegetable stock
• 30 g almond flakes, golden roasted
• 3 spring onions, cut into fine rings

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Peel, wash, and roughly dice the potatoes and onions. Then sauté them in butter. Season the potatoes with salt, pepper, and curry powder, stir well, and after a few minutes, add the vegetable stock. Cook in a covered pot for about 15 minutes. In the meantime, peel the carrot, peel the garlic, and peel the ginger, and dice everything very finely. Pour in just under 200 ml of vegetable stock and continue to simmer uncovered with the washed raisins until all the liquid has evaporated. If you don’t like raisins, you can of course omit them. When the soup is cooked, mash or purée everything thoroughly and season with soy sauce. To serve, garnish with the carrot, raisin, and vegetable mixture, the toasted almond flakes, and a few spring onions.