Curry soup with chicken breast

Ingredients for 8 servings:

• 1 large onion(s)
• 4 m.-sized carrot(s)
• 600 g chicken breast
• 1 tbsp peppercorns
• 1 tsp salt
• 1 ½ liters of water
• 3 garlic cloves
• 1 tsp, leveled ginger powder
• 3 tbsp oil
• 2 tbsp curry
• 2 tbsp flour
• 250 ml cooking cream
• 1 lime(s)
• possibly coriander leaves

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

Peel and quarter the onion. Peel the carrots and roughly chop 1 1/2 of them. Bring the chicken breast to a boil with the onion, carrot pieces, and peppercorns in about 1 1/2 liters of salted water. Cover and simmer over low heat for 45 minutes. Finely chop the remaining carrots. Peel the garlic and dice very finely. Remove the chicken after the cooking time and let it cool slightly. Strain the stock and set aside. Cut the chicken into bite-sized pieces and fry in oil in a large pot. Season with salt and pepper, remove. Sauté the carrot strips and garlic in the frying fat, add the ginger powder. Sweat the flour and curry powder in it. Stir in the stock and cream, bring to a boil, and simmer for about 10 minutes. Season the soup with salt if desired and season with lime juice. Now add the chicken back in. Serve and garnish with coriander leaves if you like.